Heat the olive oil in a medium oven-safe skillet, like a cast iron skillet. Add the onion and garlic and cook until soft a fragrant, 2-3 minutes.
1 Tablespoon olive oil, 1/2 small yellow onion, 2 cloves garlic
Add the ground beef and cook to brown and break up the meat into small pieces, until no pink remains. Stir in the Italian seasoning, salt, and red pepper flakes. Carefully drain the fat from the pan if needed.
1 lb ground beef, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, Pinch red pepper flakes
Stir in the marinara sauce then remove from the heat and spread it into an even layer.
1 (24-ounce) jar marinara sauce
Stir the ricotta cheese, 1/2 cup of mozzarella, and 1/4 cup of parmesan in a medium mixing bowl. Use a spoon or a cookie scoop to dollop the ricotta over the beef and sauce mixture. Top with the remaining mozzarella and parmesan cheese. If you want to add more mozzarella here you can!
15 ounces ricotta cheese, 1 1/2 cups low moisture shredded mozzarella cheese, 1/2 cup parmesan cheese
Bake in the preheated oven for 15-20 minutes, until the edges are bubbling and the cheese is melted and golden brown. Allow it to cool for 10 minutes to set slightly. Garnish with fresh basil, parsley, and/or fresh cracked black pepper.
Top the hot lasagna dip with fresh basil if desired then serve with pasta chips, crostini, garlic bread, or crackers.