In a large skillet over medium heat, add olive oil and onion and saute until translulcent.  Add the ground beef and brown.  Drain off and discard any fat.

Add the marinara sauce. Simmer for 5 minutes.

In a large bowl, mix together the ricotta, 1/2 cup of the mozzarella cheese, 1 cup asiago cheese and 1/2 cup shredded provolone cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt and ground black pepper. Mix well.

To assemble, spray a 9×13 baking pan with cooking spray.

Spread ¾ cup of sauce on the bottom of the baking pan.

Cover the bottom with 3 uncooked lasagna noodles.

Top with ⅓ of the cheese mixture and ¼ of the sauce.

Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).

Top with 3 noodles, remaining sauce, remaining 1/2 cup of mozzarella, provolone and Parmesan cheese.

Bake in a preheated 350 degree Fahrenheit oven for 40 minutes. Uncover and bake an additional 10 minutes.

Let the lasagna stand for 10 minutes before cutting and serving.