• Preheat oven to 350 degrees F. Lightly coat a 9x13 casserole dish with nonstick spray.
• In a large nonstick skillet over medium-high heat, warm the olive oil. Once shimmering, add in the ground beef and onion. Use a wooden spoon to break up the meat into tiny crumbles, stirring constantly, until the meat is browned and no pink remains and the onion has softened. Stir in the garlic and cook until fragrant. Drain off the grease.
• Reduce heat to medium; add in the brown sugar, Italian seasoning, salt, pepper, and tomato paste. Stir until incorporated. Pour in the tomato sauce, combine and gently simmer for 10 minutes, stirring occasionally.

  **If you've got extra time, make my spaghetti meat sauce instead - it's even more incredible. (See note below.)
• In a medium mixing bowl, stir together the eggs, ricotta, Parmesan, and 3/4 cup of the mozzarella until combined.

Build the Lasagna

• Spread 1 cup meat sauce in the bottom of the prepared pan.
• Place 4 no-boil noodles on top in a single layer (see note below.)
• Spread the ricotta mixture over the noodles.
• Add 4 additional noodles.
• Spread HALF of the meat sauce.
• Add the last 4 noodles.
• Spread the remaining meat sauce.
• Top with the remaining 1 cup mozzarella cheese.
• Cover the casserole dish tightly with greased foil and bake for 55 minutes. Let stand 10 to 15 minutes before slicing. Garnish with a sprinkle of fresh chopped parsley.