In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and cook until soft, about 5 minutes. Stir in 2 minced garlic cloves, cooking for an additional 1-2 minutes until fragrant.

Add 1 pound of ground beef to the skillet. Cook until browned, breaking it apart with a spoon, approximately 6-8 minutes.

Sprinkle in 1 teaspoon each of dried oregano, basil, and thyme, along with a pinch of red pepper flakes. Stir well for about 1 minute.

Pour in 28 ounces of crushed tomatoes, 8 ounces of tomato sauce, and 2 tablespoons of tomato paste. Add ½ cup of dry red wine, 1 teaspoon of sugar, and season with salt and pepper. Simmer uncovered for at least 30 minutes.

While the sauce simmers, whisk together 15 ounces of ricotta cheese, ½ cup of grated Parmesan cheese, and 1 egg in a mixing bowl. Stir in 2 tablespoons of chopped fresh parsley.

Preheat your oven to 375°F (190°C) and prepare a 9x13 inch baking dish by greasing it.

Start layering by spreading a thin layer of the meat sauce on the bottom of the baking dish. Place a layer of lasagna noodles over the sauce, followed by half of the ricotta mixture and a sprinkle of shredded mozzarella cheese.

Cover the assembled lasagna with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes.

Once out of the oven, let your lasagna rest for at least 15-20 minutes before slicing.

Cut the lasagna into squares and serve warm with a fresh green salad and garlic bread.