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1
Heat the olive oil in a large wide saucepan; add the ground beef, onion, and garlic.
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2
Saute, stirring, over medium heat until the meat is browned, about 10 minutes.
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3
Add the tomatoes, tomato sauce and paste, basil, and oregano.
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4
Cook, stirring occasionally, over medium-low heat until sauce is cooked down and thickened, 1 1/2 to 2 hours.
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5
(There should be about 4 cups sauce.)
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6
Season with salt and pepper.
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7
Cook the lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
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8
Let noodles sit in a bowl of cool water until ready to use.
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9
Beat the ricotta, Parmesan cheese, parsley, and egg together; set aside.
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10
Heat the oven to 350F.
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11
Select a 9 x 13-inch shallow baking dish.
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12
Add about 1/2 cup of the tomato sauce to the bottom of the dish.
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13
Lift the noodles from the water individually and blot dry on paper toweling.
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14
Arrange a slightly overlapping layer of 5 noodles on the bottom of the dish.
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15
Dot the noodles with half the ricotta mixture; add about a third of the remaining sauce and arrange a layer of a third of the mozzarella slices on top.
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16
Arrange a second layer of 5 slightly overlapping lasagne noodles.
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17
Dot with the remaining ricotta, half of the remaining tomato sauce, and half of the remaining mozzarella.
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18
Top with the 5 remaining lasagne noodles in a slightly overlapping layer; add the remaining sauce and a layer of the remaining mozzarella.
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19
Bake until cheese is melted and mixture is bubbly, about 50 minutes.
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20
Let stand at least 15 minutes before serving.
