Preheat your oven to 375°F (190°C).

In a large skillet, heat over medium heat and add 1 lb of ground beef. Sauté until browned, about 8–10 minutes. Drain excess fat.

Stir in 3 cups of marinara sauce, 2 teaspoons of Italian seasoning, 1 teaspoon of salt, and 1 teaspoon of pepper. Simmer on low for about 5 minutes.

In a 9x13 inch baking dish, spread a thin layer of the beef mixture over the bottom.

Place 4 lasagna noodles over the beef sauce, slightly overlapping if traditional.

Spread ⅓ of the ricotta cheese evenly over the noodles, followed by ¼ of the shredded mozzarella and another layer of beef mixture.

Repeat the layering process two more times, finishing with a final layer of noodles topped with the remaining beef mixture.

Sprinkle the remaining mozzarella and 1 cup of grated Parmesan cheese over the top layer.

Cover with aluminum foil and bake for about 25 minutes.

After 25 minutes, remove the foil and bake for an additional 15–20 minutes until cheese is bubbly and golden.

Let cool for about 15 minutes before serving.