In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped onion and 3 cloves of minced garlic, sauté for about 3 minutes until soft and fragrant.

Add 1 pound of lean ground beef to the skillet, cooking until well browned, about 5-7 minutes. Break up the meat into small pieces. Incorporate 2 tablespoons of tomato paste, 28 ounces of crushed tomatoes, and season with oregano, basil, red pepper flakes, salt, and black pepper. Let it simmer for 10 minutes.

Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water. Let them sit until ready to layer.

Begin layering your lasagna in a 9x13 inch baking dish with a layer of meat sauce at the bottom, followed by 3 lasagna noodles, ricotta cheese, mozzarella, and Parmesan. Repeat these layers, finishing with noodles and a topping of mozzarella and Parmesan.

Cover the assembled lasagna with foil and bake for 25 minutes. Remove the foil for the final 10-15 minutes to allow cheese to bubble and brown. Broil for 1-2 minutes for extra crispiness.

Let the lasagna rest for about 10 minutes before serving. Garnish with freshly chopped parsley and basil.