Heat a large sauté pan over medium heat. Add the ground beef, oregano, onion powder, garlic powder and salt. Cook until browned, breaking up the meat into small crumbles. Drain off the fat and set aside. Mix with ½ cup sauce. Set aside.
Preheat the oven to 375 degrees
In a bowl, combine the ricotta, parmesan, mozzarella, oregano, egg, garlic, salt and pepper. Set aside.
Drizzle the bottom of a 9x13 pan with olive oil. Spread about ½ cup of the marinara sauce into the bottom of the baking dish and add 2 tbsp water (this helps hydrate the no boil noodles) and layer with lasagna noodles, 1/3 of the meat mixture, a generous ½ cup of the tomato sauce, 1/3 of the ricotta mixture and about 1 cup of shredded mozzarella. Add 2 tbsp water. Repeat this process until you have 3 layers, ending with noodles and sauce. We will add more cheese later so it doesn’t stick to the foil! Pour ¼ cup water over the whole thing again and cover tightly with foil.
Bake for 25 -30 minutes and then add 1-2 cups of cheese (depending on how cheesy you like the top. Remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
If you are making this in advance, after it is cooked, allow to cool completely, then cover and put in the fridge. Once it is fully chilled, it is so easy to cut into perfect squares!