Bring a pot of salted water to a boil and cook the noodles until tender but still a little firm, then drain and rinse with cool water.
Preheat the oven to 400°F.
Brown the ground beef in a skillet over medium heat, breaking up the beef into small bits as you go then season the beef with salt, basil, garlic powder, and pepper, take off the heat and set aside.
Mix the ingredients for the cheese mixture: ricotta, egg, garlic powder and basil in a bowl and set aside.
Build the lasagna in a 9x13-inch baking dish: spread 1/3 of the sauce into the bottom of the pan. Lay out 3 to 4 noodles, spread with 1/2 of the meat mixture, 1/2 of ricotta cheese, and 1/3 mozzarella cheese. Build another layer the same as the first. Top the second layer with the last 3 to 4 noodles, the last 1/3 of the sauce, and the last third of the mozzarella. Sprinkle with the Parmesan cheese.
Cover the baking dish with foil and bake in the center of the oven for 30 minutes.
Remove the foil and bake for 10 more minutes.
Allow the lasagna to sit for at least 10 minutes before cutting.
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