Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until they are al dente. Drain and set aside.

In a skillet, brown the ground beef over medium heat. Once browned, drain any excess fat and stir in the marinara sauce.

In a separate bowl, combine the ricotta cheese, egg, Italian seasoning, and a pinch of salt and pepper until smooth.

Spread a thin layer of the meat sauce on the bottom of a baking dish.

Place three noodles over the sauce, then spread half of the ricotta mixture on top.

Sprinkle with a third of the mozzarella and a bit of Parmesan.

Repeat the layering process: add more meat sauce, another three noodles, the remaining ricotta mixture, one more third of the mozzarella, and more meat sauce.

Top with the last three noodles, the remaining meat sauce, and the rest of the mozzarella and Parmesan cheese.

Cover with foil to prevent sticking (spray the foil with cooking spray) and bake for 25 minutes.

Afterward, remove the foil and bake for another 25 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for about 15 minutes before slicing and serving.