Preheat your oven to 350ºF.

Brown the ground beef in a large skillet over medium heat, draining any excess fat.

Stir in minced garlic and spaghetti sauce, letting it simmer for 5 minutes.

In a spacious bowl, combine ricotta, 2 cups of mozzarella, eggs, ½ cup of grated Parmesan, parsley, salt, and black pepper, mixing thoroughly.

Assemble your lasagna in a 9x13 baking pan, starting with a ¾ cup sauce at the bottom.

Layer with 3 uncooked lasagna noodles, followed by ⅓ of the cheese mixture and ¼ of the sauce.

Repeat the layers (noodles, cheese, sauce) and top with 3 noodles, remaining sauce, 1 cup mozzarella, and Parmesan.

Prevent cheese sticking by spraying a sheet of aluminum foil with cooking spray and covering the pan (sprayed side down).

Bake for 50 minutes, uncover, and bake an additional 10 minutes.

Allow the lasagna to stand for 10 minutes before cutting and serving. Enjoy your homemade delight!