Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a boil and add the lasagna noodles. Cook until al dente, around 8-10 minutes. Drain and lay flat on parchment paper.

In a skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat and stir in marinara sauce and Italian seasoning. Simmer for 5 minutes.

In a mixing bowl, combine ricotta cheese, beaten egg, salt, and pepper. Stir until smooth and creamy.

In a 9x13 inch baking dish, layer meat sauce, noodles, half of the ricotta mixture, one-third of the mozzarella, and more meat sauce. Repeat this layering.

Finish with noodles and remaining meat sauce. Top with remaining mozzarella cheese and a dusting of Parmesan.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.

Let lasagna rest for 10 minutes before serving.