In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté until it turns translucent, about 5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant. Add 1 pound of ground beef, browning it until fully cooked, then mix in 28 ounces of crushed tomatoes, 15 ounces of tomato sauce, and 2 tablespoons of tomato paste. Season with 1 teaspoon each of sugar, dried oregano, basil, salt, and pepper. Let the sauce simmer on low for 20-30 minutes, until thickened.

In a mixing bowl, combine 15 ounces of ricotta cheese, 1 beaten egg, ½ cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Mix thoroughly until you have a smooth and creamy filling.

Bring a large pot of salted water to a boil. Cook 12 lasagna noodles according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the noodles and lay them flat on a baking sheet to prevent sticking.

In a 9x13 inch baking dish, spread a thin layer of the prepared beef sauce on the bottom. Place a single layer of noodles over the sauce, followed by half of the ricotta mixture and a third of the shredded mozzarella cheese. Repeat the layering process with more beef sauce, noodles, ricotta, and mozzarella, finishing with a generous layer of just beef sauce topped with remaining mozzarella.

Preheat your oven to 375°F (190°C). Cover the lasagna with aluminum foil and bake for 25 minutes, allowing it to steam and cook evenly. Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.

Once baked, remove the lasagna from the oven and let it rest for 10-15 minutes before slicing.