Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil and cook lasagna sheets according to package instructions. Drain and set aside.

In a large skillet, brown the ground beef over medium heat. Drain excess fat, then add onion and garlic. Cook until softened.

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes until thickened.

Spread a thin layer of béchamel sauce in a 9x13 inch baking dish. Arrange a layer of lasagna sheets over the sauce.

Spread half the beef mixture over the pasta, then drizzle with béchamel and sprinkle with mozzarella. Repeat layers, finishing with pasta, béchamel, and Parmesan.

Cover with foil and bake for 30 minutes. Remove foil and bake 15 more minutes until golden and bubbly. Let rest 10 minutes before serving.