Heat oil in a large Dutch oven over medium-high heat; add garlic, ground round, salt and pepper. Cook, stirring occasionally, 8 to 10 minutes or until beef is no longer pink. Place lasagna noodles over meat mixture; top with tomatoes, tomato sauce, basil and 1/4 cup water. Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, 20 minutes or until noodles are tender. Dollop ricotta cheese evenly over mixture, stirring slightly; top with mozzarella cheese. Cover and let stand 2 minutes or until cheese is melted.