Heat olive oil in a pan over medium heat. Add the ground beef and diced onion, cooking until the beef is no longer pink. Mix in minced garlic and sauté until fragrant.

Pour in the marinara sauce and season with sea salt and black pepper. Bring everything to a simmer before covering and letting it cook for about 5 minutes.

In a separate bowl, blend ricotta cheese, eggs, parsley, and salt until smooth.

Preheat your oven to 375˚F while you prepare your lasagna layers.

Spread half a cup of meat sauce at the bottom of a deep 9×13 casserole dish. Add a layer of cooked or no-boil lasagna noodles over the sauce.

Spread one-third of the remaining meat sauce over the noodles before sprinkling two cups of shredded mozzarella cheese on top. Follow this with half of your ricotta mixture. Repeat these layers two more times.

Poke toothpicks into the surface of your assembled lasagna before covering it with foil. Bake for about 45 minutes.

Remove the foil and bake uncovered for an additional 3–5 minutes until golden brown on top.

Let your lasagna rest for about 30 minutes before slicing into it.

Garnish with extra parsley before serving.