In a large mixing bowl combine ricotta, egg, parsley, garlic, oregano, onion salt, and black pepper. Stir well to combine and set aside.
In a deep skillet, brown and cook ground beef thoroughly. Stain well and return to skillet.
Over medium heat add the diced red onion, jalapeno, garlic, and cumin. Saute for 5 minutes until onion is slightly cooked and garlic is fragrant.
Stirring regularly, add the diced tomatoes and tomato paste, bring to a simmer. Simmer for 15 minutes until slightly thickened. Remove from heat and set aside.
Assembling the Lasagna
Preheat oven to 375°F
Mix the shredded cheese together in a large bowl and set aside.
In a large 9 x 13 oven safe casserole dish assemble the lasagna as follows; begin with one large scoop of the tomato sauce. Spread tomato sauce to fully cover bottom of dish. Cover with one single layer of lasagna noodles, then add 1/3rd of the ricotta mixture, spread out with the back of a spoon to completely cover the noodles. Add 1/3rd of the tomato sauce and spread evenly. Cover with 1/3rd of the cheese. Repeat 3 times, ending with a layer of cheese on the top.