Preheat your oven to 375°F (190°C).

Boil a large pot of salted water. Once boiling, gently add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the diced onion and garlic. Sauté until translucent, about 3-4 minutes.

Add the ground beef (or Halal sausage) and cook until well-browned. Drain excess fat.

Stir in the tomato sauce, Italian seasoning, salt, and pepper. Allow the sauce to simmer for about 10 minutes.

In a separate bowl, combine the ricotta cheese, half of the mozzarella, and half the parmesan. Mix until well blended.

In a 9x13 inch baking dish, spread a thin layer of meat sauce at the bottom.

Layer 4 lasagna noodles on top, followed by one-fourth of the cheese mixture, more sauce, and then a sprinkle of mozzarella.

Repeat this process: noodles, cheese, sauce, and mozzarella until all ingredients are used, finishing with the last layer of noodles topped with remaining sauce and cheeses.

Cover the dish with aluminum foil (spray with cooking spray to prevent sticking). Bake in the preheated oven for about 25 minutes.

Then remove the foil and continue baking for an additional 25 minutes or until the cheese is bubbly and golden brown.

Let your lasagna sit for about 15 minutes for perfect slicing.