In a large skillet over medium heat, brown 1 pound of ground meat, stirring occasionally until fully cooked, about 5–7 minutes. Drain excess fat, pour in 2 cups of tomato sauce, and add herbs. Stir and let simmer for 5 minutes.

While the meat sauce simmers, combine 15 ounces of ricotta cheese with a pinch of salt, a dash of nutmeg, and fresh herbs if desired. Mix until smooth to create the ricotta filling.

Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a layer of meat sauce, followed by lasagna noodles, half of the ricotta filling, and a sprinkle of mozzarella. Repeat layering, finishing with noodles topped with meat sauce and remaining mozzarella.

Cover the lasagna with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes until bubbly and golden brown.

Let the lasagna rest for at least 10 minutes before serving to allow layers to set.