Preheat the oven to 400°F.

For the m eat sauce: Place a 12-inch ovenproof skillet over medium heat. Add the beef, onions, and garlic, and cook for about 6 minutes, breaking up the beef and stirring occasionally, until the beef is browned and cooked through. Spoon off any excess fat.

Stir in the pasta sauce, oregano, and chili flakes. Bring to a simmer and cook, uncovered, for 8 minutes. Remove the skillet from the heat.

Transfer the sauce to a bowl, leaving just enough in the skillet to cover the bottom.
For assembly: Arrange a layer of lasagna noodles on top of the sauce in the skillet, breaking the pasta up as needed to cover the entire surface. It’s okay if some of the noodles overlap. Top with a third of the meat sauce. Dollop with half the ricotta, then spread it evenly over the sauce. Top with a third of the mozzarella.
Add another layer of lasagna, pressing the noodles down. Spread half of the remaining sauce over top, then the remaining ricotta. Sprinkle with half of the remaining mozzarella.

Repeat with a final layer of lasagna, pressing the noodles down, then spread with the remaining sauce and sprinkle with the remaining mozzarella.

Spray a large piece of foil with non-stick spray and cover the lasagna. Bake for 25–30 minutes or until the pasta is tender and cooked through. Remove the foil and broil on low for 5 minutes or until the cheese is browned and bubbly. Let cool for 5–10 minutes before serving.

Garnish with the basil, if desired, and serve. Leftovers will keep in an airtight container in the fridge for up to 3 days.

TIP: If you don’t have an ovenproof skillet, cook the meat sauce in any skillet and then assemble the lasagna in a casserole dish.

COTTAGE SWAP: Can’t find ricotta? Use cottage cheese instead.