Heat 2 tablespoons olive oil in a large skillet over medium-high heat, add 1 medium diced onion and cook for 3 minutes until soft.

Add 4 cloves minced garlic and cook for 1 minute until fragrant.

Add 2 pounds ground beef and break into small pieces, cooking until browned and no pink remains, about 5 to 7 minutes.

Stir in 24 ounces marinara sauce, season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning, then simmer for 5 minutes.

In a medium mixing bowl, combine 15 ounces ricotta cheese, 1 large egg, 1 cup shredded mozzarella (reserve from bag), 1/4 cup grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix until smooth.

Preheat the oven to 400 degrees Fahrenheit and lightly oil an 18 x 13-inch sheet pan with olive oil.

Spread half of the meat sauce evenly in the prepared sheet pan.

Scatter half of the broken lasagna noodles over the sauce, then dollop half of the ricotta mixture in even patches.

Spread the remaining meat sauce over the ricotta layer, top with remaining noodles, and dollop remaining ricotta mixture.

Sprinkle remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top.

Bake at 400 degrees Fahrenheit for 25 to 30 minutes until the cheese is bubbly and edges are golden brown.

Let the lasagna rest for 5 minutes before serving to allow layers to set.