Preheat the oven to 375°F.

Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Spray an extra-large skillet generously with nonstick cooking spray, then set over medium-high heat. Add the ground beef, salt, black pepper, garlic powder, and Italian seasoning to the skillet. Cook the beef, breaking it up with a spatula, until thoroughly browned, 5-6 minutes.

Drain the fat from the skillet. Return the skillet to the stove, and reduce heat to medium-low. Pour the marinara sauce over the meat and stir to combine. Cover and simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.

Place the ricotta, Parmesan, salt, egg, black pepper, garlic powder, Italian seasoning, and mozzarella cheese in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.

To assemble the lasagna, spoon 1/2 cup of the meat sauce into the baking dish to cover the bottom. Place 3-4 lasagna noodles in a single layer over the sauce. Drop 1/3 of the ricotta mixture by spoonfuls over the noodles, and gently spread it into an even layer. Spoon 1/4 of the remaining meat sauce over the ricotta. Repeat the layering process two more times. Place the last 3-4 lasagna noodles over the top of the dish, and cover with the last 1/4 of the meat sauce. Sprinkle shredded mozzarella and grated Parmesan cheese in an even layer over the top of the lasagna.

Cover the baking dish with a sheet of aluminum foil.

Bake the lasagna on middle rack of oven for 40 minutes.

Remove the aluminum foil and continue baking until cheese on top is golden brown and dish is bubbling at the edges, about 15 minutes.

Check to see that lasagnas done. Remove from oven or add time as needed.

Allow the lasagna to rest for 20 minutes before serving.