Preheat oven to 350 degrees.
Bring 4 quarts of water to a rapid boil.
Add a little salt.
Cook lasagna for 3 minutes and drain.
Brown ground beef over medium heat until meat crumbles and is cooked through.
Stir in pasta sauce, Italian seasoning and fresh basil and set aside.
In a separate bowl combine ricotta cheese, egg, pesto, 1 cup mozzarella, 1/2 cup parmesean, salt and pepper.
In the bottom of a 11x7 baking dish, spread 1/2 cup of the pasta sauce mixture.
Top with 4 noodles.
Spread with 1/2 the ricotta mixture and then more pasta sauce mixture.
Add a second layer of noodles and repeat with remaining ingredients.
Top with the extra cup of mozzarella and 1/2 cup parmesean cheese.
Bake at 350 degrees for 45 minutes, uncovered.
Let stand 10 minutes before serving.