Preheat the oven to 375°F (190°C).

Bring the 4 quarts of water to a boil in a large pot. Add a pinch of salt and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onions are translucent, about 5 minutes.

Add the lean ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6–8 minutes. Drain any excess fat.

Stir in 2 cups of marinara sauce and Italian herbs into the beef mixture. Let it simmer for another 5 minutes. Season with salt and pepper to taste.

In a medium bowl, combine the ricotta cheese with a pinch of salt and pepper. Mix until smooth.

In a 9x13 inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer 4 lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles, followed by half of the beef sauce, and then sprinkle with 1 cup of shredded mozzarella cheese.

Repeat the layering process with the remaining ingredients: 4 noodles, the rest of the ricotta, the remaining beef sauce, and finish with the remaining mozzarella cheese.

Sprinkle the Parmesan cheese over the top layer of mozzarella cheese.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden brown on top.

Let the lasagna cool for about 10 minutes before serving.