Heat olive oil in a large skillet, then brown ground beef and drain any fat. Add diced onion and minced garlic, cooking until softened. Stir in crushed tomatoes, tomato sauce, tomato paste, water, Italian seasoning, salt, and pepper, then simmer for 15-20 minutes.

In a separate bowl, combine ricotta cheese, 1/2 cup grated Parmesan, one large egg, and 1/4 tsp salt, mixing thoroughly until well combined.

If not using no-boil noodles, cook lasagna noodles according to package directions until al dente. Drain the cooked noodles and rinse them with cold water to prevent sticking.

Spread a thin layer of the prepared meat sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of cooked noodles over the sauce, then top with half of the ricotta mixture, a layer of shredded mozzarella cheese, and more meat sauce.

Repeat the layering process with another layer of noodles, the remaining ricotta mixture, more mozzarella, and meat sauce. For the final layer, place noodles, cover with the remaining meat sauce, and generously sprinkle with mozzarella and the remaining 1/4 cup Parmesan cheese.

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the lasagna is bubbly and the top is golden brown.

Allow the lasagna to rest for 10-15 minutes after baking before slicing and serving, which helps the layers set properly.