Heat olive oil in a skillet over medium-high heat. Add ground beef, breaking it into small chunks. Sear for 5-7 minutes until browned. Drain excess fat.

Stir in onions and garlic, cooking until translucent. Add tomato paste and toast for 2 minutes. Pour in crushed tomatoes, reduce heat to low, and simmer for 20 minutes until thick and dark red.

In a bowl, combine ricotta, egg, parmesan, and dried Italian seasoning. Mix until very thick and visibly speckled with green herbs.

Boil wavy lasagna noodles in salted water for 2 minutes less than package directions so they remain al dente. Drain and lay flat on parchment.

Preheat oven to 375°F (190°C). Smear a thin layer of sauce in a 9x13 dish. Layer: wavy noodles, one-third meat sauce, half ricotta mixture, and a handful of mozzarella. Repeat once. Top with a final layer of noodles and the remaining meat sauce.

Cover tightly with foil (tented slightly to avoid touching the sauce) and bake for 35 minutes.

Remove foil, blanket with remaining mozzarella, and bake uncovered for 15 minutes. Broil on high for 2-3 minutes until deep golden brown caramelized spots form.

Let the lasagna rest for at least 20 minutes before slicing to ensure distinct layers. Garnish with freshly chopped green parsley.