Heat olive oil in a large skillet over medium-high heat. Brown ground beef for 5-7 minutes, breaking apart with a spoon until no pink remains, then drain excess fat completely.

Add diced onion and minced garlic to the browned meat, sautéing for 3 minutes until fragrant and softened. Stir in tomato paste and cook for 2 minutes to caramelize slightly.

Pour in crushed tomatoes and beef broth, stirring well to combine. Add dried oregano and basil, then simmer uncovered for 15 minutes until sauce thickens and flavors meld together beautifully.

While sauce simmers, cook lasagna noodles according to package directions until al dente, then drain and lay flat on parchment paper to prevent sticking. In a bowl, combine ricotta, egg, 1 cup mozzarella, parmesan, salt, and pepper—this beautiful ground beef lasagna recipe relies on proper cheese distribution.

Preheat oven to 375°F. Spread thin layer of meat sauce on the bottom of a 9x13 baking dish, then arrange 3 noodles lengthwise, overlapping slightly.

Spread half the ricotta mixture over noodles, then top with 3 more noodles and half the remaining sauce. Layer final 3 noodles, then remaining sauce, finishing with reserved mozzarella sprinkled evenly across the top.

Cover dish with foil and bake for 30 minutes, then uncover and bake additional 15 minutes until cheese bubbles at edges and top turns golden brown. Let rest 5 minutes before serving for clean slicing.