Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook for three to four minutes, until softened.
Add the minced garlic and cook for approximately 30 seconds.
Add the ground beef and cook until browned, breaking it apart with a spoon.
Drain excess grease if necessary.
Stir in the marinara, tomato paste, Italian seasoning, oregano, basil, onion powder, garlic powder, salt, and black pepper.
Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened.
In a medium bowl, combine the ricotta, egg, two cups of mozzarella, ½ cup of Parmesan, and parsley.
Drain and rinse the hearts of palm lasagna sheets according to the package directions. Pat them thoroughly dry.
Spread a thin layer of meat sauce across the bottom of the prepared baking dish.
Add a layer of hearts of palm sheets.
Spread part of the ricotta mixture over the sheets, followed by another layer of meat sauce.
Repeat the layers until the ingredients have been used.
Cover the top with the remaining two cups of mozzarella and ½ cup of Parmesan.
Bake uncovered for 35 to 40 minutes, until bubbling and melted.
Broil for one to three minutes for a lightly golden top, watching closely.
Remove the lasagna from the oven and let it rest for at least 15 minutes.
Garnish with fresh basil, slice into 10 portions, and serve.
