In a large skillet, heat olive oil over medium heat. Sauté onion for about 3-4 minutes until softened, then add minced garlic and cook for another minute. Stir in ground beef, browning for about 5-7 minutes. Add crushed tomatoes, tomato sauce, and tomato paste along with herbs and spices, then simmer for 20-30 minutes until thickened.

In a mixing bowl, combine ricotta cheese with beaten egg, grated Parmesan, and Italian seasoning. Mix until creamy and well-combined.

Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, usually around 8-10 minutes. Drain and lay flat to prevent sticking.

In a 9x13 inch baking dish, start with a thin layer of beef sauce at the bottom. Layer noodles over the sauce, followed by a portion of the ricotta mixture, and a sprinkle of shredded mozzarella. Repeat the layering process until you reach the top, finishing with sauce and mozzarella.

Preheat oven to 375°F (190°C). Cover lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until bubbling and golden brown.

Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped parsley before serving.