Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to the package directions, drain, and set aside.

In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.

Add the chopped onion and garlic to the skillet and cook until softened, about 3 minutes.

Stir in the marinara sauce, basil, oregano, salt, and pepper. Let the sauce simmer for 10 minutes, then remove from heat.

In a separate bowl, mix together the ricotta cheese and egg. Add a pinch of salt and pepper to taste.

In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.

Place a layer of lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles, followed by half of the meat sauce, and then sprinkle with 1/3 of the shredded mozzarella.

Repeat the layers: noodles, ricotta mixture, meat sauce, and mozzarella.

Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese. Sprinkle Parmesan cheese over the top.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 25 minutes, until the cheese is bubbly and golden.

Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.