1Drop a pound of ground beef or Italian sausage into a hot oiled pan, break it up, brown it, and drain it.
2Add a little bit of salt, pepper, about four or five chopped garlic cloves, and a quarter cup of fresh chopped basil. Stir it in and cook for about a minute.
3Add 2 24-oz jars of marinara, stir, and bring to a simmer.
4Boil a pot of water and add one box of lasagna noodles. Break the noodles into about 3-inch pieces and boil them until they are almost done, then drain them.
5Transfer the noodles to a bowl, add 2 tablespoons of unsalted butter and a half a cup of grated Parmesan cheese, then toss to combine.
6Add the noodles to your sauce and ensure they are well coated.
7Grease a large sheet pan with some butter.
8Ploop the noodle mixture into the baking sheet and spread it out.
9Shred a block of mozzarella cheese and spread it on top.
10In a small mixing bowl, add 1 16-oz tub of ricotta cheese and one and a half cups of grated Parmesan cheese. Season with a little salt and pepper. Whisk this all together.
11Dollop the ricotta mixture over the lasagna.
12Put the sheet pan in the oven at 375 degrees Fahrenheit for about 25 minutes.
13Once it comes out, it will be bubbly and beautiful. Sprinkle with parsley if desired.
14Once cooled off, cut out a piece, put it on a plate, and enjoy.