Classic Lasagna

INGREDIENTS
3/4 lb. lasagna noodles
1 tsp. extra-virgin olive oil, plus more for drizzling
2 lb. ground beef
4 cloves garlic, minced
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 (32-0z.) jars marinara
16 oz. whole milk ricotta
1/2 c. freshly grated Parmesan, divided
1/4 c. chopped parsley, plus more for garnish
1 large egg
2 lb. sliced mozzarella

DIRECTIONS
Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon. Remove from heat and drain fat. Return beef to skillet and add garlic and oregano and cook, stirring, for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through.
Combine ricotta, 1/4 cup Parmesan, parsley, and egg in a large mixing bowl and season with salt and pepper. Set aside.
In a large casserole dish, evenly spread a quarter of the meat sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, a single layer of mozzarella, and a layer of meat sauce. Repeat layers, topping the last layer of noodles with meat sauce, Parmesan, and mozzarella.
Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes.
Garnish with parsley before serving.