Heat the oil over medium heat in a large pot. Once it's hot, brown the ground beef until no longer pink. Drain any excess fat, then add the onion and garlic. Cook for 5 or so minutes, stirring often, until the onion softens and garlic is fragrant. and add the diced and crushed tomatoes to the pot and bring to a simmer. Stir in the seasonings and sugar. Simmer about 25 minutes, then remove from heat and set aside.

In a separate bowl, combine the egg, ricotta, 1/4 cup of the parmesan cheese and 1 cup of the mozzarella cheese and a pinch of all former seasonings used for the sauce, until well blended.

Preheat oven to 350°F. Line a 9x9" baking pan with foil, grease it and set it aside.

In the prepared baking dish, lay half the meat mix onto the bottom of the dish. Place the rolled lasagna noodles, seam side down, on top of the meat mixture.