Cook the Ronzoni lasagna noodles according to the package instructions until al dente.

Once cooked, drain the noodles and set them aside.

In a large skillet, brown the ground beef over medium heat until it is fully cooked and no longer pink.

Add the minced garlic and diced onion to the skillet and cook until aromatic and softened.

Stir in the crushed tomatoes and tomato paste into the skillet with the cooked beef, onions, and garlic.

Season the sauce with dried basil, dried oregano, salt, and pepper.

Allow the sauce to simmer for about 15-20 minutes, allowing the flavors to meld together.

In a mixing bowl, combine the ricotta cheese and grated Parmesan cheese.

Mix until well combined and set aside.

Preheat your oven to 375°F (190°C).

In a 9×13 inch baking dish, spread a thin layer of the prepared tomato sauce on the bottom.

Arrange a layer of cooked Ronzoni lasagna noodles on top of the sauce.

Spread half of the ricotta cheese mixture over the noodles, followed by a layer of the meat sauce.

Over the meat sauce, liberally scatter shredded mozzarella cheese.

Repeat the layers until all ingredients are used, ending with a final layer of mozzarella cheese on top.

Put the baking dish in the oven that has been preheated and cover it with aluminum foil.

Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

When finished, take the lasagna out of the oven and allow it to cool down before slicing.