Set the oven to 425F for heating.

One cup of the mozzarella cheese should be set aside for later to top the lasagne. The leftover mozzarella and the remaining cheese combination ingredients should be mixed thoroughly in a medium bowl.

Place the ground beef, onion, and medium-high heat in a sizable skillet. As you brown the ground beef, split it up into very little pieces. (Smaller is preferable so that there aren't large meat chunks in the lasagne.)

Returning the meat to the pan after draining any extra oil Once combined, add the sauces and heat through.

In a 9 x 13 baking dish, spoon a thin layer of sauce on the bottom. A layer of sauce should be spread on top of each of the five noodles in the first layer after dipping it in the sauce. Put inside the pan. The remaining noodles should be used again. To accommodate the fifth noodle down the pan's bottom, you might need to cut it in half. Simply layer it in as best you can if it breaks.

Dollop half of the cheese mixture over the top of the noodles and sauce layer. Until it's smooth, spread with a tiny spatula.

The sauce should be applied in small spoonfuls over the cheese layer.

Five more noodles are dipped or covered, then placed on top of the cheese mixture.

Dollop the remaining half of the cheese mixture over the top of the layer of noodles and sauce. Until it's smooth, spread with a tiny spatula.

The sauce should be applied in small spoonfuls over the cheese layer.

The remaining 6 noodles are dipped or covered in sauce before being placed on top. Top the lasagne with any sauce that is left over.

Aluminum foil must be tightly affixed to the dish. 40 minutes of covered baking. Add the reserved mozzarella cheese on top after removing the foil. Bake for a further 15 to 20 minutes, or until bubbling and golden.

Before serving, let the lasagne settle for 20 minutes. Cut and savour!