Preheat oven to 350 degrees. Line a standard 9 x 13 baking pan with parchment paper.
Place all of the lasagna noodle ingredients in a food processor and blend until a smooth thick consistency. Pour the noodle batter into the prepared baking pan and spread evenly. The back of a spoon or spatula will work well.
Bake in the oven for 25 minutes - do not burn. Allow to fully cool on a cooling rack.
Use a large skillet add the ground beef, cooking over medium heat until browned. About 5 minutes.
Add the onion, and cook for 3 minutes until soft. Stir in garlic and red pepper flakes and cook for 2 minutes. Your ground meat should now be browned. Dain off the excess fat.
Stir in the crushed tomatoes, salt, pepper, Italian seasoning and 1/2 of chopped basil. Cook for 5 minutes.
Slice the cheese noodle into thirds. These will fit into a standard 8 x 8 baking dish.
Add a layer of the meat sauce in the bottom of the baking dish. Next use one-third (one layer) of the noodles over the meat sauce.
Spread 1/2 of the ricotta on top of the noodle.. Add 1/3 of the mozzarella cheese and another layer of the meat sauce. Repeat with the second noodle.
Add the last noodle and top with the remaining meat sauce. Sprinkle the remaining mozzarella on top.
Bake the lasagna for 25 minutes in a 375 degree oven. If the top becomes too brown, cover with foil for last few minutes. If too light, you can always broil for a minute or two.
Let cool before cutting. Garnish with some chopped basil and parmesan cheese.
The lasagna noodles can be made in advance and stored in the refrigerator overnight, if needed to shorten overall meal preparation time.