In a large skillet over medium-high heat, cook the ground beef and onion for 7–8 minutes, breaking up the meat, until browned. Drain excess fat. Add the garlic and cook 1 minute.

Stir in the marinara, tomato sauce, and Italian seasoning. Simmer for 10 minutes and season with salt and pepper.

In a bowl, mix the ricotta, egg, Parmesan, and parsley.

Spread 1 cup of meat sauce in the bottom of a 9x13-inch baking dish or foil pan.

Layer 3 noodles, one-third of the ricotta mixture, 1 cup meat sauce, and ¾ cup mozzarella. Repeat twice more.

Top with the last 3 noodles, the remaining sauce (making sure the noodles are covered), and the remaining mozzarella.

To bake now: cover with greased foil and bake at 375°F for 40 minutes, then uncover and bake 15–20 minutes more until bubbly and golden. Rest 15 minutes before slicing.

To freeze: wrap tightly in plastic wrap and foil and freeze. Bake from frozen, covered, at 375°F for 1½ hours, then uncovered for 15–20 minutes.