Heat a sauté pan over medium heat.
Add ground beef to the sauté pan and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes.
Add garlic, Italian seasoning, and pepper to pan. Stir for 15-30 seconds.
Break lasagna noodles into thirds and arrange over the beef. Pour tomato mixture on the lasagna. Cover and bring to boil. Reduce heat to a simmer and cook until pasta is tender, 12-14 minutes.
Once noodles are tender, reduce heat to low and uncover. Sprinkle with ½ of the mozzarella; fold into the noodles. Then place spoonfuls of ricotta over top and finish off by sprinkling with remaining mozzarella and Parmesan.
Cover and cook until cheese melts, 4-5 minutes. Garnish with basil & crushed red pepper.