Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for 30 seconds.

Add the ground beef, breaking it apart. Sear until no pink remains (6-8 minutes). Stir in the tomato paste and cook for 2 minutes. Pour in the crushed tomatoes, reduce heat to low, and simmer for 20 minutes until you have a dense, dark red ragu. Season with salt and pepper.

Bring a large pot of salted water to a boil. Cook the wavy lasagna pasta sheets for 2 minutes less than the package instructions. Drain and lay flat on parchment paper.

In a medium bowl, whisk together the whole milk ricotta cheese, egg, and a pinch of salt until you have a smooth, creamy white filling.

Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in a 9x13-inch white rectangular ceramic baking dish. Add a layer of overlapping wavy pasta sheets, one-third of the creamy ricotta filling, a ladle of ragu, and a handful of mozzarella and parmesan. Repeat twice more.

Add the final pasta sheets, top with the remaining meat sauce, and blanket with the remaining mozzarella and parmesan cheese. Cover loosely with foil and bake for 25 minutes.

Remove the foil and bake for 15-20 more minutes until the top is a golden-brown, bubbling crust. Broil for the final 2 minutes to achieve slightly charred, crispy edges along the dish rim.

Let the lasagna rest for 15-20 minutes so the red meat sauce oozes slightly but holds its shape when sliced. Garnish with finely chopped fresh green parsley and whole fresh green basil leaves.