Preheat the oven to 375˚F (190˚C).
In a large bowl, mix together the ricotta, 2 cups of mozzarella, 1 cup of Parmesan, eggs, parsley and 1 teaspoon salt. Set aside.
In a large pan, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until translucent. Add the ground beef, breaking up with a wooden spoon. Stir in the garlic, Savory spice blend, and remaining 1½ teaspoons salt. Cook for 8 minutes, until the meat is no longer pink. Add 5 cups of marinara sauce and stir to combine.
To assemble the lasagna, grease a 9 x 13-inch baking dish with nonstick spray. Spread the remaining cup of marinara sauce over the bottom of the dish. Lay 4 sheets of lasagna on top of the sauce. Spread 1½ cups of the ricotta mixture on top of the noodles. Pour 1½ cups of meat sauce on top of the cheese. Repeat with the remaining ingredients, finishing with a layer of meat sauce. Loosely cover the baking dish with foil.
Bake for 40 minutes.
Increase the oven temperature to 500ºF (260˚C). Uncover the lasagna and sprinkle the remaining 1½ cups mozzarella and ½ cup Parmesan over the top.
Bake the lasagna for 5 minutes more, until the cheese is bubbly and browned.