Cook lasagna noodles.
Make meat sauce by browning ground beef, draining and then mixing with spaghetti sauce.
Pick some fresh herbs from the garden. Basil, oregano and thyme. If necessary, substitute about 2 teaspoons dried Italian seasonings.
Chop fresh herbs. (The fresh herbs will make your house smell amazing when this lasagna is in the oven. I seriously wish I could bottle up the smells and transmit them through the computer.)
Mix the fresh herbs in with the ricotta cheese and egg.
Layer 4 of the the no boil or the boiled lasagna noodles in the bottom of the greased 9x13 pan. Add the meat sauce.(I was not paying attention and only did 3 lasagna noodles on the bottom...leaving me with an extra noodle!)
Top with 5-6 slices provolone cheese.
Spread the ricotta cheese on top. Then repeat with noodles, meat, cheese slices, ricotta.
Top with layer of noodles, then shredded mozzarella cheese.
Bake at 350 for 30-40 minutes, or until bubbling and cheese has melted on top.