Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Cook the lasagna noodles according to package directions, then drain and set aside.

In a large skillet, brown the ground beef over medium heat; drain any excess fat.

Stir in the marinara sauce, salt, and pepper, then simmer for 10 minutes.

In a medium bowl, combine ricotta cheese, egg, and fresh basil.

Spread a thin layer of meat sauce on the bottom of the prepared baking dish.

Arrange a layer of cooked noodles over the sauce, then top with half of the ricotta mixture.

Sprinkle with a third of the shredded mozzarella and a quarter of the grated Parmesan.

Repeat the layers, finishing with noodles, the remaining meat sauce, mozzarella, and Parmesan.

Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 20 minutes until bubbly and golden.

Follow steps 1, 3, 4, and 5 from Method 1 to prepare the oven, meat sauce, and ricotta mixture.

Instead of boiling, use no-boil lasagna noodles directly from the box.

Assemble the lasagna in the same layered fashion as Method 1, ensuring noodles are fully covered with sauce or mixture to hydrate.

Bake covered for 35 minutes, then uncovered for 20 minutes, or until the noodles are tender and cheese is melted and browned.

In a large, oven-safe skillet, brown the ground beef and drain excess fat.

Stir in the marinara sauce and bring to a simmer.

Break uncooked lasagna noodles into smaller pieces and add them to the skillet, ensuring they are submerged in the sauce.

Cover and simmer for 15-20 minutes, or until noodles are tender, stirring occasionally.

Stir in the ricotta mixture, then sprinkle mozzarella and Parmesan over the top.

Cover and cook for another 5 minutes until cheese is melted, or transfer to a preheated oven (375°F/190°C) and bake until golden.