To make the meat sauce, brown the ground beef and chopped onion in a large pan, then drain any excess fat.

Stir in the crushed tomatoes and season with salt, pepper, and Italian herbs; simmer for at least 30 minutes.

For the cheese mixture, combine ricotta, shredded mozzarella, and grated Parmesan in a bowl.

Cook the lasagna noodles according to package directions until al dente, then drain and set aside.

Preheat your oven to 375°F (190°C) and spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.

Place a layer of cooked lasagna noodles over the sauce, then spread half of the cheese mixture evenly over the noodles.

Cover the cheese with another layer of meat sauce, then repeat with more noodles, the remaining cheese mixture, and another layer of meat sauce.

Finish with a final layer of noodles topped with the remaining meat sauce and a generous sprinkle of mozzarella and Parmesan cheese.

Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden.

Let the lasagna rest for 10-15 minutes before slicing and serving to allow it to set.