Cook Noodles: Bring a large pot of salted water to a rolling boil. Add the no-boil lasagna noodles and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain in a colander and lay flat on a clean kitchen towel.

Prepare Meat Sauce: In a large skillet, heat olive oil over medium heat. Add the ground beef, cooking for about 5-7 minutes until browned. Stir in marinara sauce, diced tomatoes, and Italian seasoning. Simmer for 10 minutes, seasoning with salt and pepper.

Make Ricotta Mixture: In a mixing bowl, combine ricotta cheese, egg, and grated Parmesan. Mix until smooth and creamy.

Assemble Lasagna: Preheat oven to 375°F (190°C). In a baking dish, layer meat sauce, noodles, half of the ricotta mixture, and mozzarella. Repeat layers ending with noodles topped with remaining meat sauce and mozzarella with Parmesan on top.

Bake: Cover with foil and bake for 25 minutes, then uncover and bake for another 20 minutes until cheese is bubbly and golden.

Rest: Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh herbs if desired.