Preheat oven to 375°F. Set aside a 4-quart saucepan that's oven-safe (no plastic handles).
Soak lasagna noodles in a large pot of boiling salted water until al dente.
Place a large frying pan over medium-high heat. Add oil and then ground beef. Stir and cook several minutes until it starts to brown.
Drain off excess fat, and add in oil, onions, and garlic. Stir and cook until the onions are translucent.
Add the tomato sauce and cook several minutes until thick enough to form mounds, and remove from heat.
In a medium bowl, combine the ricotta, parmesan and egg, mixing until smooth.
By now your noodles should be ready. Drain them and toss in oil to prevent sticking. Slice 6 noodles in half widthwise and set aside.
Rub inside of pan with oil and lay 12-15 noodles according to the video.
Add 1/2 of mozzarella, then spread on 1/3 of meat mixture. Then add 2 noodle halves you cut to create a layer.
Spread 1/2 of ricotta mixture, followed by 1/3 of meat mixture and remaining mozzarella, saving just a large pinch. Add 2 more noodle halves.
This is the home stretch: add remaining ricotta and then remaining meat. Fold in the lasagna noodles to the center following the video.
Add the last pinch of mozzarella to the middle only (important: don't let them go down the sides or the lasagna will stick to the pan).
Bake for 40-45 minutes until the cheese is golden. Remove from the oven to cool 10 minutes.
Invert the lasagna cake onto a large serving plate. Sprinkle with parmesan and optional basil. Serve and enjoy!