Begin by boiling a large pot of salted water. Once boiling, add lasagna noodles and cook until al dente, about 8-10 minutes. Drain and lay flat to cool.

In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute.

Crumble ground beef into the skillet, cooking until browned, about 7-10 minutes. Pour in crushed tomatoes and sprinkle with Italian seasoning. Simmer for 15 minutes.

In a mixing bowl, combine ricotta cheese, mozzarella, grated Parmesan, and the egg. Mix until creamy.

Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of meat sauce. Layer noodles over sauce, add half of cheese mixture, top with meat sauce, and repeat layers, finishing with mozzarella on top.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden brown.

Let the lasagna rest for about 15 minutes before serving. Garnish with fresh basil.

Slice and serve, enjoying every delicious bite!