Cook the lasagna noodles according to instructions on the package.

While you are bringing the water to a boil, heat a tablespoon of olive oil over medium to medium high heat in a large pan. Add the ground beef and season with the basil, onion powder, garlic, red pepper flakes, and salt and pepper. Cook until the meat is brown between 7 and 10 minutes, stirring, and flipping the meat. When meat is cooked through, reduce heat to medium low and add the tomato puree. Let simmer until you are ready to put the lasagna together.

After you have put the sauce together, start the cheese filling. Add the ricotta, mozzarella, and Parmesan cheeses to a bowl. Season with fresh parsley, garlic powder, and salt and pepper. Stir together and taste. Add more seasoning if necessary. If the cheese is too dry, add an egg and mix it in. Set aside.

Spray a rectangular 3 qt casserole dish with nonstick spray. Add a layer of meat sauce to the bottom of the tray. Lay 3 lasagna noodles on the meat sauce. Spoon on about half the cheese, spreading it evenly. Add another layer of sauce. Then layer on 3 more lasagna noodles. Spoon out the other half of the cheese. Spoon on more sauce. Layer the last 3 lasagna noodles on top of the layer of sauce. Cover with sauce. Sprinkle on the additional 1/2 cup of mozzarella and shredded Parmesan, covering the top of the lasagna.

Bake in a 400 degree oven for about 20-25 minutes or until the cheese is melted and the sides of the sauce bubble.