Heat a large skillet over medium heat and add olive oil. Sauté ground beef until browned, about 5-7 minutes. Drain excess fat, then stir in chopped yellow onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute before mixing in diced tomatoes, tomato sauce, water, bay leaves, and spices. Let this savory mixture simmer on low heat for at least 2 hours, stirring occasionally until thickened.

In a medium bowl, combine whole milk ricotta, grated Parmesan cheese, and a pinch of salt and pepper. Mix well until the ingredients form a creamy consistency.

Bring a large pot of salted water to a boil. Carefully add the lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain the noodles and spread them out on a clean towel. Drizzle lightly with olive oil to prevent sticking.

Preheat your oven to 375°F (190°C). In a greased 9x13 inch baking dish, start with a layer of the meat sauce at the bottom, followed by a single layer of noodles. Spread a third of the ricotta mixture over the noodles, then sprinkle a layer of mozzarella cheese. Repeat the layering process, finishing with noodles topped with remaining meat sauce and a final sprinkle of mozzarella.

Cover the assembled lasagna with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is bubbly and golden brown. Once finished, allow the lasagna to rest for 15-30 minutes before slicing.