Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Simmer the sauce for about 15-20 minutes to allow the flavors to meld.

In a bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and combined.

Start by placing a layer of cooked lasagna noodles at the bottom of the greased bundt pan, allowing them to slightly overlap. Press the noodles gently to adhere to the shape of the pan.

Spread a thin layer of the ricotta cheese mixture over the noodles.

Next, add a layer of the meat sauce. Sprinkle shredded mozzarella cheese over the meat sauce.

Trim any noodles that overhang the sides of the bundt pan. Place the half of the cut noodles over the cheese. Save the other half of trimmed noodles for the next layer

Continue layering in the following order: ricotta mixture, meat sauce, mozzarella cheese, and trimmed noodles.

Place the bundt pan in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.

Allow the bundt pan lasagna to cool for a few minutes before carefully inverting it onto a serving platter. Use a knife to gently loosen the edges if needed. Garnish with fresh parsley and grated parmesan cheese.