Heat olive oil in a pan and then add the beef. Cook until brown.
Add onion and garlic. Stir and cook for 5 minutes.
Pour the crushed tomato and tomato sauce, and then add the tomato paste. Stir and let boil. Cook for 3 to 5 minutes.
Add 1 1/2 teaspoons salt, pepper, basil, and parsley. Cover and cook in medium heat for 40 minutes while stirring occasionally.
Meanwhile, prepare the lasagna by boiling 8 cups of water in a cooking pot. Add 1 tablespoon salt then add the lasagna. Cook for 8 to 9 minutes. Remove the lasagna and let it drain.
Preheat the oven to 375 F.
Assemble the carry-out lasagna on a 3-cup rectangular Pyrex food container first by spreading the meat sauce at the bottom. Top it with lasagna, then spread Ricotta cheese over it. Sprinkle some Mozzarella and Parmesan cheeses on top. Pour another layer of meat sauce over the cheese. Follow-up with another layer of lasagna and add a layer of Mozzarella and Parmesan cheeses on top. Sprinkle chopped parsley if desired.
Cover the individual food storage with aluminum foil. Bake for 20 to 26 minutes. Remove the foil and continue to bake for 20 minutes more.
Remove from the oven. Enjoy!