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Arrange a rack in center of oven; preheat to 375°. In a large, high-sided skillet over medium-high heat, heat oil. Cook beef, breaking apart with a wooden spoon, until browned, 7 to 9 minutes; season with 1 tsp. salt. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add basil and stir until combined. Pour in sauce; be careful of splatter. Stir in butter until melted; season with salt, if needed.
Bring sauce to a simmer. Add pasta, 1 cup mozzarella, and ¼ cup Parmesan and cook, stirring, until sauce is smooth, about 2 minutes. Remove from heat.
In a small bowl, combine ricotta and remaining ½ cup Parmesan. Dollop half of ricotta mixture over pasta and gently stir; you don’t want to mix in too much, just gently fold pasta and sauce over the dollops. Dollop remaining ricotta over. Sprinkle with remaining 2 cups mozzarella.
Bake lasagna until edges are bubbly on top and golden brown spots appear on top, 30 to 35 minutes.