Preheat your oven to 375℉ (or 190℃) and grease a 9x9x2.5-inch square baking dish.

Add olive oil, onion and garlic with a pinch of kosher salt to a deep sided skillet. Heat on medium-low, stir and cook 5 minutes or until softened.

Increase the heat to medium-high and add in the ground meat or sausage. Use a wooden spatula or spoon to break up the sausage. Stir often until no longer pink and the meat is browned. Drain and discard any fat in the pan.

Once the sausage or meat is browned and the fat removed from the pan, pour in the marinara. I added 1 (28-ounce) jar to a liquid measuring cup and added enough water until it reached 4 cups.Remove the pan from the heat and pour the marinara. There's no need to simmer.

Meanwhile, in a medium bowl combine the ricotta, egg, 2 tablespoon parmesan cheese and parsley. Season with a pinch of kosher salt and some freshly ground black pepper. Stir to combine.

Spread a few large spoonfuls of sauce on the bottom of the prepared baking dish.

Lay down 2 noodles, side by side and top with ⅓ (I just eyeball it) of the ricotta mixture and spread it evenly.

Top with ¼ of the sauce and sprinkle with a little less than ⅓ of the 2 cups of mozzarella (or about a generous ½ cup).

Lay down 2 noodles (going the opposite direction), side by side and top with ⅓ of the ricotta mixture and spread it evenly.

Top with ¼ of the sauce and sprinkle with a little less than ⅓ of the mozzarella.

Lay down 2 more noodles (going the opposite direction) side by side and top with the remaining ⅓ of ricotta mixture and spread it evenly.

Top with ¼ of the sauce. (no cheese)

Lay down the final 2 noodles (going the opposite direction) side by side and top with the last of the sauce.

Sprinkle with the remaining mozzarella cheese and parmesan.

Transfer to a rimmed metal baking sheet (to catch any spill over) and bake uncovered for 30 to 40 minutes or until bubbly and the cheese is golden brown.

Let cool 10 minutes before slicing and serving.