Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium heat
Add chopped onion and sauté for 5 minutes until translucent
Add minced garlic and cook for another 1 minute
Add ground beef to the pan and cook until browned and no longer pink
Stir in crushed tomatoes, tomato paste, dried basil, oregano, salt, and black pepper
Reduce heat to low and let simmer for 20 minutes
While the meat sauce cooks, in a medium bowl, combine ricotta cheese with a pinch of salt and pepper and the whole egg
Stir until smooth and custard-like
Set aside
In a separate bowl, mix Parmesan and mozzarella cheeses
Assemble the lasagna by spreading a thin layer of meat sauce on the bottom of a 9×13 inch baking dish
Place a layer of low-carb lasagna noodles over the sauce
Spoon a layer of ricotta mixture evenly over the noodles
Top with a layer of meat sauce and a portion of the cheese blend
Repeat layers, finishing with a top layer of noodles and meat sauce, followed by the remaining cheese blend
Cover the lasagna with aluminum foil and bake for 25 minutes
Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly
Let the lasagna rest for 15 minutes before slicing for cleaner layers