Brown the beef

• Cook the ground beef in a frying pan until browned, then drain the excess fat.
• Stir the jarred marinara sauce into the beef and let it warm through.

Mix the ricotta filling

• Combine the ricotta, garlic, basil, egg and salt in a bowl.

Layer the lasagna

• Spread a little meat sauce in the baking dish.
• Layer the uncooked pasta, meat sauce and ricotta mixture, repeating until everything is used.
• Finish with mozzarella and parmesan on top.

Bake

• Bake at 180 °C until the pasta is tender and the cheese is bubbling and golden.

Rest and serve or freeze

• Let the lasagna rest before slicing.
• Serve right away, or wrap the whole dish and freeze for up to one month, or portion into individual servings.