In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add 1 pound of ground beef, breaking it up and browning for 5-7 minutes until fully cooked. Stir in 1 finely diced medium yellow onion and 4 cloves of minced garlic, sauteing until translucent, about 3-4 minutes. Then mix in 2 tablespoons of tomato paste, followed by 28 ounces of crushed tomatoes. Simmer for 20 minutes until thickened.

In a mixing bowl, combine 2 cups of whole milk ricotta cheese, 1 large egg, and half a cup of grated parmesan. Season with salt and pepper, then mix until smooth.

Bring a large pot of salted water to a boil, then add 16 ounces of dried wavy lasagna noodles. Cook according to package instructions until just shy of al dente, about 7-8 minutes. Drain and spread on a towel to pat dry.

In a greased 9x13 inch baking dish, start layering your lasagna. Spread a layer of meat sauce, layer noodles, half of the ricotta mixture, more meat sauce, and 1 cup of shredded mozzarella. Repeat, finishing with noodles and sauce, and top with remaining mozzarella and parmesan.

Preheat your oven to 375°F (190°C). Cover the lasagna with aluminum foil and bake for 35 minutes, then remove foil and bake for an additional 15 minutes until bubbly. Broil for a few minutes if needed.

Let the lasagna rest for 20 minutes, garnish with parsley and red pepper flakes, then slice and serve warm.