• Heat the water, add a tablespoon of oil, you can also add salt or chicken bouillon. Bring to boil and add the lasagna noodles, mixing a little just to separate them.
• The boiling water should cover the pasta.
• Let cook the pasta approximately 7-8 minutes or until smooth.
• Meanwhile chop the onion and garlic. Separate.
• After lasagna noodles are cooked, drain and separate.
• Heat the oven to 375F

For the filling:

• Heat a frying pan, add olive oil and fry the onion and garlic, until the onion turns clear.
• Add the ground beef and fry it until brown.
• Incorporate a half cup of wine or water, a can of the spaghetti sauce, basil, salt, pepper. Lower the heat and bring to a boil. Remove from the stove. Separate
• Now grease a rectangular pan, add half a can of spaghetti sauce to cover the bottom.
• Arrange about three pieces of lasagna noodles in the bottom of the pan. Now start making layers. Place a layer of lasagna, top with a part of the meat mixture, ricotta cheese, and parmesan cheese. Repeat layering until the pan is full.
• Pour some of the remaining spaghetti sauce over the top of the lasagna.
• Cover the lasagna with aluminum foil and bake it for thirty minutes.
• Remove it from the oven, uncover and add some quesadilla cheese along with any other remaining cheese.
• Take it again to the oven uncovered for five minutes or just until the cheese melts.
• Remove it from the oven and let it rest for five minutes before serving, so that it does not fall apart.