Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package directions until al dente, typically 8-10 minutes. Once cooked, drain the noodles and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and sauté until browned, around 6-8 minutes. Drain excess fat. Stir in the marinara sauce, diced tomatoes, and Italian seasoning. Let simmer for 10 minutes, then season with salt and pepper.

In a mixing bowl, combine 15 ounces of ricotta cheese with 1 beaten egg and ½ cup of grated Parmesan cheese. Stir until smooth and creamy.

Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of the meat sauce. Layer noodles, half the ricotta mixture, and a third of the shredded mozzarella. Repeat, ending with noodles topped by meat sauce, mozzarella, and Parmesan.

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

Let the lasagna rest for at least 10 minutes before serving. Garnish with fresh basil or parsley if desired.