Begin with making the sauce in a 5-7 quart dutch oven or large sauce pan. Saute the olive oil, garlic, onion, celery, carrots, and zucchini on medium high for about 5 minutes.
Add the ground beef, salt, pepper, garlic seasoning, and italian seasoning and cook until the ground beef is fully cooked.
Then add the chopped tomatoes, sugar, and tomato paste. Simmer on medium low for about 30-40 minutes stirring often.
Bring the water for the lasagna noodles to a boil and add the salt to the water. Once it’s boiling, add the noodles and stir often to help keep the noodles from sticking together. Take the noodles out just before they are fully cooked and drain them in a colander.
While sauce and noodles are cooking, grate the different cheeses, setting aside 1 cup of the parmesan cheese for the top layer and dump it all into a bowl and toss gently to mix it up.
When the sauce is done simmering, take an immersion blender and blend the sauce up right in the pan. Add in the finely chopped fresh basil. If you don’t have fresh basil you can use dried basil.
Spray a 9x13 baking dish with cooking spray. Set your sauce, noodles, and cheese next to your baking dish.
Use a ladle and start by putting a little bit of sauce on the bottom then layer the noodles, more sauce, and then cheese. Continue until you get almost to the top and finish with a layer of sauce and the remaining cheese on top.
Take the parmesan that was set aside earlier and put that on the very top.
Bake in the oven at 350 degrees for approximately 30 minutes. When the cheese starts to turn golden brown and the sides of the pan are bubbling, it’s done.