If you are using a pot that can transfer from stove top to oven, you'll only need one. If you don't have one, you will need a 13x9 dish to finish this recipe.

Brown the ground beef over medium heat. A few minutes into browning, add the onion, pepper and garlic. Add a dash of salt and pepper. Cook until the ground beef is no longer pink.

Dump in the tomatoes (diced and crushed), and the Italian seasoning. Toss together and bring to a slow boil. Then reduce the sauce to a low simmer and let it go for at least a 1/2 hour. The longer you simmer the sauce, the better.

When you're ready to bake, preheat the oven to 375 degrees. Add the broken lasagna noodles and toss it all together. Be careful as you stir not to break the lasagna noodles. You will not be boiling the noodles. Put them in there uncooked.

Add in 1/4 cup of water. A good tip here is to use the tomato can so you can get all that good tomato flavor in there. Sprinkle the mozzarella, Parmesan, and just put dollops of ricotta all over the top. Add parsley for garnish if you wish.

If you're using a dutch oven, put the lid on. If you're using a casserole, cover it very tightly with foil. Bake covered for 45 minutes. Remove the cover and bake another 10. Check the noodles for doneness. They should be perfectly al'dente.