Boil a large pot of salted water and cook the San Giorgio lasagna noodles according to package instructions until al dente. Drain and lay flat on a sheet of aluminum foil to prevent sticking.

Note: Always add a splash of olive oil to the boiling water to prevent the noodles from sticking together.

Heat a large saucepan over medium heat.

Add the ground beef, breaking it apart with a spoon, and brown it.

Stir in the chopped onions and minced garlic, cooking until softened.

Pour in crushed tomatoes, tomato paste, and herbs. Simmer the sauce for 20 minutes, stirring occasionally.

Season with salt and pepper to taste.

Warning: Keep an eye on the sauce as it simmers; a burnt sauce can ruin your lasagna!

In a mixing bowl, combine ricotta cheese, 2 cups of mozzarella, Parmesan cheese, and an egg.

Stir well until the mixture is thoroughly combined.

Spread a thin layer of meat sauce in the bottom of the baking dish.

Layer four cooked noodles over the sauce.

Spread a third of the cheese mixture over the noodles.

Repeat the layers twice, ending with a layer of noodles, and top with the remaining meat sauce and mozzarella cheese.

Tip: Sprinkling some Parmesan on top adds a lovely crispy texture to the final product.