Lightly grease a 13×9-inch baking dish and set it aside.

Heat a large skillet over medium-high heat.

Add the ground beef and cook for approximately 6–8 minutes, breaking it into small pieces with a wooden spoon.

Once the beef is browned and fully cooked, remove it from the skillet and drain any excess fat.

Set the beef aside.

Heat the olive oil in the same skillet over medium heat.

Add the chopped onion, parsley, basil, oregano, garlic powder, sugar, salt, and crushed red pepper flakes.

Cook for 5–10 minutes, stirring occasionally, until the onion becomes soft and fragrant.

Return the cooked ground beef to the skillet.

Add the crushed tomatoes, diced tomatoes, and tomato paste.

Stir until everything is evenly combined.

Bring the sauce to a gentle boil, then reduce the heat to medium-low.

Simmer uncovered for approximately 20 minutes, stirring occasionally, until the sauce thickens and the flavors develop.

Remove from the heat and stir in ¼ cup grated Parmesan cheese.

In a large mixing bowl, combine the ricotta cheese, 1½ cups mozzarella, ¼ cup Parmesan, eggs, parsley, basil, garlic powder, salt, and black pepper.

Mix until the ingredients are evenly combined and the filling becomes creamy.

Set aside until ready to assemble.

Bring a large pot of salted water to a boil.

Cook the lasagna noodles according to the package directions until just al dente.

Drain and arrange them in a single layer on a lightly oiled baking sheet to prevent sticking.

Spread approximately 1 cup of meat sauce evenly across the bottom of the prepared baking dish.

Arrange 3 lasagna noodles over the sauce.

Spread one-third of the ricotta mixture over the noodles.

Spoon another layer of meat sauce over the cheese.

Repeat the layers two more times.

Finish with the remaining 3 noodles and the remaining meat sauce.

Spray one side of a large sheet of aluminum foil with nonstick cooking spray.

Cover the baking dish with the sprayed side facing the lasagna.

Bake at 375°F (190°C) for 35 minutes.

Carefully remove the foil.

Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan over the top.

Increase the oven temperature to 475°F (245°C).

Return the Homemade Lasagna to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Watch closely during the final few minutes to prevent burning.

Remove the baking dish from the oven.

Let the lasagna rest for at least 15 minutes before slicing.

This allows the layers to firm up, making it easier to serve neat portions.

Slice into squares and serve warm.