In a large skillet over medium heat, drizzle olive oil and sauté finely chopped onions and minced garlic until soft, about 3-5 minutes. Add ground beef and cook until browned, breaking it apart with a spatula.

Stir in the crushed tomatoes, tomato sauce, and paste, then add oregano, basil, sugar, salt, and pepper. Let the sauce simmer for 20-30 minutes until thickened, stirring occasionally.

In a large mixing bowl, combine ricotta cheese, grated Parmesan, beaten egg, Italian seasoning, salt, and pepper. Mix until smooth and creamy.

Bring a large pot of salted water to a rolling boil. Carefully add the lasagna noodles and cook according to package instructions until al dente, around 8-10 minutes. Drain and lay flat on a clean towel.

Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of beef sauce on the bottom. Layer noodles over the sauce, followed by a spread of the ricotta mixture and then shredded mozzarella. Repeat the layers, ending with mozzarella on top.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Allow the lasagna to rest for 10-15 minutes before slicing. Garnish with fresh parsley and serve warm with a salad or garlic bread.