Begin by boiling a large pot of salted water. Add the lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a baking sheet.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef, cooking for 5-7 minutes until browned. Drain any excess fat from the skillet.

Stir in marinara sauce, diced tomatoes, and Italian seasoning into the browned beef. Simmer on low heat for about 10 minutes.

In a medium bowl, combine ricotta cheese, egg, and 1/4 cup of grated Parmesan cheese. Mix until smooth and creamy.

Preheat your oven to 375°F (190°C).

In a greased baking dish, start with a layer of meat sauce, followed by noodles, then the ricotta mixture, and shredded mozzarella. Repeat until all ingredients are used.

Spread remaining meat sauce over top noodles. Sprinkle with remaining mozzarella and Parmesan cheese.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until cheese is bubbly and golden.

Remove from oven, let it rest for about 10 minutes, garnish with fresh basil or parsley, and serve.