Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until it is soft. Add the garlic and cook for one more minute. Then, add the ground beef and break it apart with a spoon. Cook until no pink remains, about 7 to 8 minutes. Drain any extra fat.

Stir in the pasta sauce, oregano, basil, salt, and pepper. Reduce the heat to low and simmer the sauce for 10 minutes to blend the flavors and reduce excess moisture.

Bring a large pot of salted water to a boil. Add the San Giorgio lasagna noodles and cook for 8 to 10 minutes, until al dente. Drain the noodles and lay each one flat on a lightly oiled piece of parchment paper or foil to prevent sticking. Do not stack them.

In a medium bowl, whisk together ricotta, eggs, Parmesan, parsley, salt, and pepper. Stir until it is smooth and well combined. The eggs will help hold the layers together during baking.

Preheat your oven to 375°F. Spread a thin layer of meat sauce on the bottom of a 9x13 baking dish to keep the bottom noodles from sticking and drying out. Then layer the following in order: noodles, ricotta mixture, meat sauce, and mozzarella. Repeat this sequence twice more to make three layers in total.

Finish with the remaining noodles, a generous layer of meat sauce, the remaining mozzarella, and the Parmesan. The top layer should be sauce with cheese, not just noodles.

Cover the dish tightly with aluminum foil. Bake at 375°F for 45 minutes while covered. Then remove the foil and bake for another 15 minutes until the top is golden and bubbling. The center temperature should reach at least 165°F. Take it out of the oven and let it rest uncovered for 15 minutes before slicing.