In a large skillet over medium heat, add a drizzle of olive oil and sauté one finely chopped onion until it becomes translucent, about 3-4 minutes. Stir in 2-3 minced garlic cloves and cook for an additional minute. Add one pound of ground beef and cook until browned, about 5-7 minutes. Drain excess fat and incorporate one can of crushed tomatoes and Italian seasoning, simmering for 15-20 minutes.

In a medium bowl, combine 15 ounces of ricotta cheese with one egg, mixing until smooth. Fold in 1-2 cups of shredded mozzarella cheese and season with salt and black pepper.

For traditional noodles, boil a large pot of salted water and cook noodles for 8-10 minutes until al dente. Drain and lay flat on a kitchen towel to prevent sticking.

Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, layer meat sauce, noodles, cheese mixture, and repeat. Finish with noodles and meat sauce topped with mozzarella cheese.

Cover the lasagna with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.

Let the lasagna rest for at least 10 minutes before slicing. Garnish with freshly chopped basil before serving.