Preheat the oven to 375°F. Cook the lasagna noodles according to package directions, then drain and set aside.

In a large skillet over medium heat, cook the ground beef with the salt, black pepper, and Italian seasoning until browned. Stir in the marinara sauce and simmer for 5 minutes.

In a small bowl, mix the ricotta cheese with half of the Parmesan cheese. Spread a thin layer of the meat sauce in an 8x8 baking dish.

Layer four noodles over the sauce, then spread half the ricotta mixture and half the remaining meat sauce. Sprinkle with 1 cup mozzarella. Repeat the layers with the remaining noodles, ricotta, meat sauce, and mozzarella. Top with the rest of the Parmesan.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the cheese is bubbly.

While the lasagna bakes, slice the French bread lengthwise. Mix the softened butter with minced garlic and parsley, then spread over the cut sides. Place on a baking sheet and bake for the final 10 minutes alongside the lasagna.