Start by bringing a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and lay flat on a towel.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat, stir in marinara sauce, diced tomatoes, and Italian seasoning. Simmer for about 10 minutes, seasoning with salt and pepper to taste.

While the meat sauce simmers, combine ricotta cheese, egg, and 1/4 cup of grated Parmesan in a mixing bowl. Whisk until smooth and creamy. Set aside.

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of meat sauce at the bottom. Layer cooked noodles, half of the ricotta mixture, and a sprinkle of shredded mozzarella. Repeat this layering, finishing with noodles topped with remaining meat sauce and cheeses.

Cover the lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 20 minutes until cheese is bubbly and golden brown.

Let the lasagna rest for about 10 minutes before serving. Optionally sprinkle fresh basil or parsley on top.