Preheat the oven to 375°F.
Cook the ground beef, onion, and garlic in a large skillet over medium-high heat until the beef is browned and cooked through. Drain any excess fat.
Add the pasta sauce, crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper to the skillet.
Stir well and simmer for 10-15 minutes.
Meanwhile, cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a medium bowl, mix together the ricotta cheese, chopped parsley, and a pinch of salt.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles on top of the sauce. Spread half of the ricotta mixture over the noodles, followed by a layer of shredded mozzarella cheese. Repeat with another layer of meat sauce, lasagna noodles, ricotta mixture, and mozzarella cheese. Finish with a final layer of meat sauce and top with grated Parmesan cheese.
Cover the lasagna with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10-15 minutes before serving.
