Heat the olive oil in a large skillet over medium heat. Add in the onion and cook for 5-7 minutes.

Stir in the garlic, salt, and black pepper and cook for 1 minute.

Add the ground beef and Italian seasonings to the skillet. Use a wooden spoon or ground beef tool to break up the ground beef. Cook for 5 minutes or until there is no more pink.

Scatter the pasta on top of the meat and then pour the tomatoes and sauce on top of the noodles. Stir, increasing the heat to medium-high, and cover.

Cook at a simmer, stirring every few minutes, until the pasta is tender. You may need to reduce heat to medium. This will take about 20 minutes.

Stir half of the mozzarella and parmesan cheeses into the lasagna. Dot the ricotta cheese over the noodles in spoonfuls, then sprinkle with remaining mozzarella and parmesan. Cover and allow the cheese to melt for 2-3 minutes.

Remove the cover, sprinkle with parsley if desired, and serve.