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Lasagna:
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*Cooks note: this amount of filling makes enough for 3 recipes.
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If you are only making this recipe, the extra sauce can be frozen for up to 3 months.
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Preheat oven to 350 degrees F.
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Heat the oil in a large stock pot over medium heat.
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Add onion and garlic and saute 3 minutes, until soft.
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Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks.
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Stir in basil, oregano and red pepper flakes.
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Add diced tomatoes and tomato sauce and bring to a simmer.
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Reduce heat to low and simmer 10 to 15 minutes.
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Remove from heat and set aside.
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Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper.
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Mix well.
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Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan.
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Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom.
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Spoon half of the cheese mixture over noodles.
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Top with 1 1/2 cups of meat sauce and 4 more noodles.
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Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles.
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Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese.
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Top with Parmesan cheese.
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Refrigerate or freeze the remaining sauce.
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Cover with foil and bake 45 minutes.
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Uncover and bake 15 more minutes, until top is golden and bubbly.
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Let stand 5 minutes before slicing.
