Begin by preparing your preferred sauce. You may use either a rich Bolognese sauce or a quicker spaghetti sauce, depending on the time available. Set the finished sauce aside.

In a medium bowl, combine the ricotta cheese, egg, 1 cup grated Parmesan cheese, kosher salt, and black pepper. Mix until smooth and thoroughly combined. Set aside, or cover and refrigerate for up to 24 hours if preparing in advance.

Slice the mozzarella cheese and divide it into 3 equal portions, approximately 8 oz each. Grate the remaining Parmesan cheese and set aside for assembly.

Preheat the oven to 375°F. Lightly coat the upper edges of a deep 9x13-inch baking dish with nonstick spray.

Spread 1 c of sauce evenly over the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture evenly over the noodles. Top with 2 c sauce, 1 portion of sliced mozzarella, and 1/4 c grated Parmesan cheese.

Add another layer of 3 lasagna noodles. Spread another 1/3 of the ricotta mixture over the noodles. Top with 2 c sauce, another portion of sliced mozzarella, and 1/4 c grated Parmesan cheese.

Add the final 3 noodles. Spread the remaining ricotta mixture evenly over the top. Cover with 2 c sauce. Sprinkle with 1/2 c grated Parmesan cheese, then top with the remaining mozzarella slices.

Lightly grease one side of a sheet of foil and cover the lasagna with the greased side facing downward. Bake for 30 minutes.

Remove the foil and continue baking for an additional 20 to 30 minutes, or until the cheese is melted and the top is lightly golden in spots.

For a darker, more browned top, place the lasagna under the broiler for 1 to 2 minutes. Watch carefully to prevent burning.

Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing. Garnish with fresh basil and additional grated Parmesan cheese before serving.