Preheat your oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
Stir in the pasta sauce and bring to a simmer. Let it bubble away for about 5 minutes, allowing the flavors to meld together.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, oregano, salt, and pepper. Mix well until everything is nicely incorporated.
In a 9x13 inch baking dish, spread a thin layer of the meat sauce.
Arrange three uncooked Ronzoni Lasagna noodles over the sauce.
Spread half of the ricotta cheese mixture over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese.
Repeat layers: sauce, noodles, ricotta mixture, mozzarella.
Top with the remaining noodles, sauce, and mozzarella cheese.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Let it rest for 10 minutes before slicing and serving. Garnish with fresh basil, if desired.