Heat a large Dutch oven or pot heat ton medium heat. Add the olive oil.
Add the onion and garlic and saute until soft, about 3 minutes.
Add the ground beef and cook until brown.
Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
Reduce heat. Cover and simmer for at least 45 minutes, stirring occasionally.
Preheat oven to 350° F.
Place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. In a large pot, cook lasagna noodles according to manufacturer's directions. Drain and place noodles flat onto the wax paper while the sauce continues to cook.
In a large bowl, beat the egg.
Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.
Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil. Remove the bay leaves from the meat sauce.
Place a thin layer of sauce on the bottom of the pan.
Put 4 lasagna noodles on top of the meat sauce.
Spread 1/3 of the ricotta mixture over the noodles.
Completely cover with about 2 cups of sauce, making sure to spread the sauce into the corners and along the edges.
Sprinkle 1/2 cup of the mozzarella over the sauce.
Place 4 lasagna noodles over the mozzarella and repeat the order of layering.
Place lasagna noodles over the final ricotta/mozzarella layer and cover with sauce.
Sprinkle remaining mozzarella and parmesan cheeses over the sauce.
Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table.
Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown, cover lightly with a sheet of aluminum foil.