Preheat the oven to 350 degrees. Combine the mozzarella and parmesan cheeses together in a bowl.
In a large skillet add the olive oil and heat over medium-high heat. When hot, add the ground beef and brown breaking up pieces with a spatula as it cooks.
Add the pasta sauce to the skillet. Add ¼ cup water to the jar of the sauce, seal, shake vigorously and pour the liquid into the skillet. Bring to a simmer over medium to low heat and simmer for 5 minutes.
Spoon 1 cup of the sauce into the bottom of a 13-inch by 9-inch baking dish and spread to coat the bottom.
Layer 1: Layer 3-4 lasagna noodles (1/3 of the package) over the sauce. Spoon half of the ricotta cheese on top of the noodles and spread it evenly. Spread 1 cup sauce on top of the ricotta cheese followed by 1 ¼ cups of the cheese.
Layer 2: Repeat the layer of 3-4 noodles (the second 1/3 of the package), the remaining half of the ricotta cheese, 1 cup of sauce and 1 ¼ cups of the mixed cheese.
Layer 3: Remaining noodles, covered with the remaining sauce, topped with remaining cheese.
Pour ¼ cup boiling water around the edges of the lasagna and seal with two sheets of heavy duty foil. NOTE: to keep the cheese from sticking to the foil, spray the underside (side facing the lasagna) of the bottom foil with non-stick spray before placing it on the lasagna.
Bake for 50 minutes, remove the foil and bake uncovered for 10 additional minutes (1-hour total). Let sit for 10 minutes before cutting and serving.