In a large, nonstick skillet, add the ground beef and onion and sauté over medium-high heat. Cook until the meat is browned, about 5 to 7 minutes, stirring occasionally to break up the meat. Add the garlic and cook 1 minute more, stirring constantly.
Turn the heat down to medium-low. Stir in the tomato sauce, tomato paste, dried Italian herb seasoning, sugar, salt, and black pepper. Bring to a boil, and then put a lid on the skillet, keeping it ajar. Turn the heat down to simmer and cook 5 minutes, stirring occasionally. Remove from the heat and cool slightly.
PREPARE THE RICOTTA MIXTURE:
In a large bowl, stir together all of the ricotta ingredients.
ASSEMBLE AND COOK THE LASAGNA:
Preheat the oven to 375F.
Spread ¾ cup of meat sauce evenly in the bottom of a 9x13-inch casserole dish. Arrange 4 to 5 lasagna noodles on top of the meat sauce. Spread ⅓ of the ricotta mixture on top of the noodles. Spread ¼ of the meat sauce on top of the ricotta layer. Repeat this layering process 2 times.
Arrange 4 to 5 lasagna noodles on top. Spread the remaining ¼ of the meat sauce on top of the noodles. Sprinkle the 4 ounces shredded mozzarella and 2 tablespoons parmesan on top.
Cover with foil and bake for 50 minutes. Remove the foil and cook for 5 to 10 minutes more. Remove from the oven and sprinkle fresh parsley on top, to garnish.