Season ground beef or meat of choice with salts, garic, onion, and green pepper.

Heat a large skillet on medium-high heat, add ground beef and kepp stirring and crushing while it cooks with a fork so it's crumbly. This may take a few minutes, continue until no longer pink. Drain off any drainings, return to skillet.

Place on medium-low heat, add marinara sauce or pasta sauce of choice, Italian seasoning or oregano, fresh basil and sugar. Simmer about 5 minutes, turn off heat.

In a medium bowl, combine the egg, slightly beaten, ricotta, and 1/2 pack of the parmesean cheese. stir until combined

Pre-heat oven at 350 degrees. Using a lasgna pan, First, spoon some of the meat sauce on the bottom (mostly using more sauce than meat), just enough to coat the bottom.

Lay 3 uncooked lasagna noodles on top next to each other, side by side.

Spread a layer of the ricotta mixture covering all the noodles (using only half the mixture). Sprinkle some of the remaining parmesean cheese over this.

Spoon 1/3 of meat sauce over this layer covering all areas. Place 3 more noodles on top of this and repeat the layer of ricotta (using what is left), the parmesean cheese, and 1/2 of meat sauce left.

cover with your last 3 noodles and then remaining meat sauce.

Cover pan well with foil. Place in oven and bake for 1 hour. (this process will cook your noodles). Remove foil and cover top with all the mozerella cheese. Place back in oven for 15 minutes or a little longer as needed to brown.

Remove from oven. Cool at least 30 minutes - 1 hour and slice in about 12 slices.

Ready to serve.