Preheat oven to 350.
Sauce the bottom of a lasagna pan (which sauce is up to you, how much is up to you)
Add some shredded cheese (6 Italian cheese or Mozzarella, how much is up to you) add some garlic salt and onion powder and set aside.
Cook Lasagna noodles as per directions on the box, when cooked place in colander and rinse with cool water (this avoids sticking but more important it avoids burning your fingers)
If you do low carbs replace the noodles with either zucchini or eggplant.
Mix ricotta cheese about 2 large tubs or more(How much is up to you) and 2 or more eggs (more cheese means more eggs) add 6 Italian cheese or Mozzarella (How much is up to you) Make sure eggs have mixed well.
Place one layer of noodles in pan (how many is up to you)
Now take some chicken breasts (how many is up to you) grind them up and add salt pepper and Italian bread crumbs (how much is up to you) and loads of garlic! Mix well.
If you don't eat meat replace it with tofu.
Layer the mixture over the noodles(add as little or as much as you want)
Dollop some sauce over the chicken,add another layer of noodles.
Add layer of the ricotta cheese mix, and top with noodles.
Keep Alternating layers until there is no more room and the pan is near overflowing.
Top off with sauce and mozzarella and shredded cheddar(or Swiss or any cheese you like it's up to you), place in oven and cook for 45 minutes or until the cheese has melted and become gooey and slightly brown at the edges.