Preheat your oven to 375°F (190°C). While it's heating up, bring a large pot of salted water to boil for the noodles.

Heat olive oil in a large saucepan over medium heat. Add diced onions and cook until translucent (about 5 minutes). Add garlic and cook for another minute.

Add ground beef to the pan, breaking it up with a wooden spoon. Cook until browned, then drain excess fat.

Stir in crushed tomatoes, dried herbs, salt, and pepper. Simmer for 30 minutes, stirring occasionally.

Meanwhile, cook lasagna noodles according to package directions, but reduce cooking time by 2 minutes. They'll continue cooking in the oven.

In a bowl, combine ricotta, eggs, half the Parmesan cheese, and season with salt and pepper.

Begin assembly: Spread a thin layer of meat sauce in a 9x13 baking dish. Layer with noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers, ending with mozzarella and remaining Parmesan on top.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until golden and bubbly.

Let rest for 15 minutes before serving.