1. Preheat Oven
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook the Ground Beef
   In a large skillet over medium heat, cook the ground beef until fully browned and no longer pink. Drain excess fat if needed.

3. Add Marinara Sauce
   Stir the marinara sauce into the cooked beef. Simmer for 5 minutes, then remove from heat.

4. Mix the Cheese Filling
   In a large bowl, combine ricotta (or cottage cheese), eggs, ½ cup of the Parmesan cheese, chopped parsley, salt, and pepper. Stir until smooth.

5. Assemble the Lasagna
   Layer the ingredients in the prepared baking dish as follows:

   • Bottom Layer: Spread about 1½ cups of meat sauce on the bottom.

   • First Noodle Layer: Place 3 no-boil noodles over the sauce.

   • Cheese Layer: Spread ⅓ of the ricotta mixture over the noodles.

   • Sprinkle: Add a handful each of mozzarella, asiago, and provolone.

   • Sauce Layer: Add 1½ cups of meat sauce over the cheese.

   • Repeat: Repeat the layers two more times.

   • Top Layer: Finish with remaining noodles, meat sauce, and a generous layer of all remaining shredded cheeses. Sprinkle with remaining Parmesan.

6. Bake
   Cover the dish tightly with foil (to prevent the cheese from sticking, you can spray the underside of the foil with cooking spray). Bake for 45 minutes.

7. Uncover and Finish Baking
   Remove the foil and bake for another 15–20 minutes, or until the top is bubbly and golden brown.

8. Rest Before Serving
   Let the lasagna rest for 15–20 minutes before slicing. This helps it set up and makes serving easier.

Optional Garnish

Sprinkle with extra parsley or Parmesan before serving for a fresh finish.

Let me know if you’d like to add spinach, mushrooms, or make this ahead!