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1
Grease a 13 x 9-inch baking pan.
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2
In a skillet cook the ground beef with onion until no longer pink; drain fat.
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3
Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
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4
Add in pasta sauce; bring to a simmer over medium heat stirring.
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5
Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
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6
Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
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7
TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
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8
Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
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9
Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
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10
Top with remaining 3 noodles then remaining 1/3 meat sauce.
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11
Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
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12
Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
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13
Place onto a baking sheet to prevent any spills (your pan will be very full).
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14
Set oven to 350 degrees F (oven rack set to bottom position).
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15
Cover tightly with a double layer of foil and bake for 45 minutes.
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16
Uncover and bake an additional 10-15 minutes.
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17
Allow to stand for 20 minutes before serving.
