Prepare Cheese Filling:
Heat olive oil in a cast iron skillet, and saute onion until transluscent. Add garlic and cook briefly. Remove from heat. Beat egg in a large bowl and add ricotta, mozzarella and parmesan. Stir well, and add oregano, parsley and salt and pepper to taste.
Refrigerate covered with plastic wrap until ready to use.
Prepare Meat Sauce:
Brown ground beef in a cast iron skillet, draining fat and crumbling beef. Add tomoatoes and cook for about 20 minutes over low heat.
Prepare pasta: according to package directions, make sure to use a large volume of boiling water, and salt same. Remove pasta while still al dente and lay on wax paper to avoid sheets sticking together.
Assemble lasagna:
In a 13x9 inch baking dish (which you first oil, or spray with cooking spray) layer some sauce, about 1/2 cup. Place 4 pieces of lasgna lengthwise sides touching in pan. Dot each pasta strip with cheese mixture, top with meat sauce. Repeat layers at least twice and up to four times. End layering with pasta, and spread sauce on top to cover (not drench). Sprinkle with parmesan cheese.
To cook: Add some thinly sliced mozzarella slices to top (about 2-3 oz) and cover with foil. Bake in a 350 oven for 20 minutes, remove foil and continue to bake about 10 mins more until cheese is melted and lasagna is bubbly. Remove from oven, replace foil and allow to sit for 10 minutes to aid in slicing.
To Freeze: cover with plastic wrap, and then foil. Freeze once dish is at room temperature. Bake frozen in a 350 for about 2 hours or until hot throughout. Don't forget to remove the plastic wrap under the foil and add some mozzarella cheese to the top first.