This is not a quick meal by any means, not the cooking, not the prep. This is hours long, mainly just the cooking, with occasional stirring. But the amazing flavor is in how long it takes to make.
In a large pot cook onion, and garlic over medium heat until well browned. Stir in diced tomatoes, tomato sauce/spaghetti sauce and cooked ground beef. Season with sugar, basil, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 2 hours, stirring occasionally.
While you are waiting on your sauce to simmer, you can get the Ricotta cheese made up: add an egg and remaining parsley.
Also grate your cheese, a lot of it.
Start with a layer of meat sauce on the bottom of your pan, I used a 9×13. Add a layer of noodles. Add half your ricotta cheese on top of those noodles, add a third of your mozzarella cheese on top of the ricotta.
Add a layer of meat sauce, and continue the layers. Top the remaining mozzarella cheese over the top. Sprinkle Parmesan cheese over all of it.
Bake at 375. You want to start with it covered in a tin foil tent, you’re not going to want to have your cheese stuck to the tin foil. Bake for 50 minutes.