Heat the oven to 375°F (190°C). Set out a 9 × 13-inch baking dish and put a large pot of water on to boil for the regular dried noodles.

Heat the olive oil in a large skillet over medium heat. Cook the onion for about 5 minutes, then add the garlic for 30 seconds. Add the beef and cook, breaking it up, until browned and at least 160°F (71°C). Drain excess fat. Stir in the crushed tomatoes, tomato paste, water, Italian seasoning, 1/2 teaspoon salt and pepper. Simmer uncovered for 15–20 minutes until thick but spreadable.

Cook the regular dried noodles until just tender according to the package; drain and lay apart to prevent sticking. Mix the ricotta with the remaining 1/2 teaspoon salt, half the mozzarella and the Parmesan. Reserve the remaining mozzarella for the top.

Spread a thin coating of beef sauce in the baking dish. Add 3 noodles, half the ricotta mixture and about one third of the remaining sauce. Repeat with 3 noodles, the rest of the ricotta and another third of the sauce. Finish with the last 3 noodles, all remaining sauce and the reserved mozzarella. Keep noodles covered with sauce.

Cover the dish with foil, keeping it off the cheese where possible. Bake for 30 minutes, uncover and bake for another 15–20 minutes until bubbling, lightly browned and at least 165°F (74°C) in the center. Add time as needed to reach the temperature.

Rest for 15 minutes, then divide into 8 portions. Refrigerate leftovers promptly in shallow containers.