Line a strainer made of cheesecloth and place it on top of a bowl. Cover the ricotta and place it in a cheesecloth-lined strainer. You can then press the ricotta by placing a heavy object onto the top. This will reduce some of your ricotta cheese's liquid.
You can cook lasagna noodles according with the package instructions, but they should be slightly undercooked (about 7-8 minutes). They should still have a nice bite. Rinse the dish and allow it to cool. While you prepare your rest of the meal, keep it moist.
Heat the olive butter in a large pan. Then, cook the onions on medium heat for approximately 2 minutes. Add the garlic, and cook for one more moment. Stir the meat into the pan and cook for about 5 minutes. It may be necessary to drain some liquid, depending upon the fat content of your meat. After cooking, the meat should be left with only a few tablespoons of liquid. Crumbled tomatoes, tomato paste with 1/4 teaspoon salt, 1/4 cup pepper, oregano basil, red bell pepper flakes and minnows. Reduce heat to medium. Let simmer for ten more minutes, stirring once in a while. Set aside.
Mix together the ricotta, 1 c shredded mozzarella and 1 c Parmesan cheese in a bowl. Season with 1/4 teaspoon of salt, 1/4 tsp pepper, and the chopped Parsley. Mix together and put aside.
Turn oven on at 375 degrees.
Make four lasagna noodles by placing one cup of tomato paste in a 9X13X3 x 3 glass baking dish. You will need to add one third each of the cheese, the meat mixture, and half of your sliced fresh mozzarella. The sliced mozzarella will not cover all of the pan. Instead, spread as evenly and evenly as you can. Repeat with four additional noodles. Continue to cover the dish with four additional noodles. Finish by adding 4 more noodles, 1 1/2 Cups tomato sauce and 1 1/2 Cups shredded mozzarella.
Put a piece on parchment paper over it and cover it with foil. Put a rack in a foil-covered pan. Place the lasagna cover on the rack. The rack helps heat circulate, and the lower pan traps drips.
Bake covered for 1 hour. Cook covered for 1 hour. Let cool for 15-30 mins before cutting.
Make 12 pieces by cutting 3X4