Preheat the oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions but stop 1–2 minutes early so they stay slightly firm. Drain and rinse with cold water to prevent sticking.

In a large skillet, heat olive oil over medium heat. Add onions and ground beef, breaking the meat apart while cooking until no pink remains.

Add the chopped garlic and cook for one minute. Drain any excess grease.

Stir in crushed tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and black pepper. Bring the mixture to a simmer and cook over low heat for 20 minutes, partially covered.

In a bowl, combine ricotta cheese, beaten egg, salt, pepper, nutmeg, parmesan cheese, and parsley. Mix well.

Assemble the Best Classic Beef Lasagna Recipe by spreading a thin layer of sauce on the bottom of a 9 × 13 inch baking dish.

Place 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, add mozzarella, sprinkle parmesan, then cover with sauce.

Repeat the layers two more times. Finish with a final layer of noodles, the remaining sauce, mozzarella, and parmesan.

Spray aluminum foil with cooking spray and cover the baking dish. Bake for 30 minutes.

Remove the foil and bake another 15 minutes until the cheese is bubbly and lightly browned.

Let the lasagna rest for 10–15 minutes before slicing and serving.