In a large saucepan, brown ground beef over medium heat, drain fat.
Season with some salt, pepper, and some Essence to taste).
Add the tomato sauce and simmer for 10 minutes.
In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, 1/2 tsp Essence, 1/2 tsp salt, parsley, basil, and b1/4 tsp black pepper.
Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole.
Lay 3 lasagna noodles lengthwise down the dish.
The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula.
Sprinkle 1 cup of the mozzarella evenly over the ricotta.
Repeat with the remaining ingredients, for a total of 4 layers of noodles.
Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
Remove the casserole from the oven, and remove the aluminum foil.
Return to the oven and bake, uncovered, for 10 minutes.
Remove from the oven and let sit for 10 minutes before serving.