• Preheat the oven to 375°F.
• In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for about 5 minutes, or until soft.
• Add the garlic and cook an additional minute.
• Add the ground beef, Italian seasoning, salt, and pepper to the skillet. Cook until the beef is browned (about 8 minutes).
• Add the spaghetti sauce to the skillet and bring to a simmer. Remove from heat.

Assembly

• In a 9x13-inch baking dish, add a thin layer of the meat sauce to the bottom. Be sure to coat the entire bottom of the pan.
• Layer about 4 lasagna noodles over the meat sauce. Break apart any noodles to fit them in the dish and fill in the sides.
• Spread about 1/3 of the meat sauce over the noodles, followed by a few dollops of ricotta cheese. (You can also spread the ricotta evenly.)
• Sprinkle a cup of the mozzarella cheese over the ricotta cheese.
• Repeat this layering 2 more times--noodles, meat sauce, ricotta cheese, and mozzarella cheese. You should end up with three layers.
• Top the dish with the cheddar and parmesan cheeses.
• Cover the lasagna with a piece of aluminum foil that has been sprayed with nonstick spray. Bake, covered, for 25-30 minutes. Then, remove the foil and bake for an additional 5-10 minutes.
• Remove from the oven and let sit for about 10 minutes before serving. Top with parmesan cheese and parsley (for garnish).