Gather all ingredients.

Cook and stir ground beef, onion, and garlic in a large skillet over medium heat for 5 minutes; drain fat.

Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Simmer meat sauce, stirring occasionally, for 30 to 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Lay noodles flat on towels; blot dry.

Mix together ricotta, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a medium bowl.

Layer 1/3 of the noodles in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the ricotta mixture.

Cover the ricotta mixture with 1/2 of the mozzarella cheese, and 1/3 of the meat sauce.

Repeat. Top with remaining noodles and meat sauce. Sprinkle 2 tablespoons Parmesan cheese over the top.

Bake in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.