Cook ground beef in a large skillet. Add minced onion, and continue cooking until ground beef is browned. Drain.

Pour a small amount of tomato sauce onto the bottom of your 9x13 inch casserole dish, just enough to cover the bottom with a thin layer. Set aside.

Return the meat and onion mixture to the burner and stir in the remaining 5 cups of your favourite original tomato sauce, tomato paste, and 1/2 cup of water.

Season with 1/2 teaspoon of oregano, 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon garlic powder, 1 and 1/2 teaspoon of dried basil, 1 teaspoon Italian seasoning, and 1 tablespoon of fresh parsley (or 1 teaspoon of dried). Let the sauce come to a simmer. Simmer atleast 15 minutes, and all the way up to 4 hours.

Finally, stir in 1 cup of shredded parmesan cheese to the meat sauce.

Once you are ready to assemble the layers place your oven-ready lasagna noodles in a single layer in your casserole dish. Spread a layer of the meat sauce on top making sure to cover up the lasagna noodles completely with a thin layer. Next sprinkle a layer of shredded mozzarella. Repeat these same layers two more times to make three layers of each.

Bake in a preheated 350 degree Fahrenheit oven for 50 minutes. Uncover and bake an additional 10 minutes. The top should get slightly golden brown and the edges should be bubbling. Let stand 10 minutes before serving.