Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.

Add the chopped red bell pepper and cook for another 3-4 minutes.

Incorporate the shrimp and cook until pink and cooked through, about 5 minutes. Season with salt, black pepper, and Italian seasoning.

Pour in the crushed tomatoes and tomato paste. Stir well and let simmer for 10 minutes to meld the flavors. Remove from heat.

In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until smooth.

In the baking dish, spread a thin layer of the shrimp tomato mixture on the bottom.

Layer 4 sheets of lasagna noodles over the shrimp mixture. Spread half of the ricotta mixture on top, followed by a layer of shrimp mixture.

Repeat the layering process (noodles, ricotta mixture, shrimp mixture) one more time, finishing with a final layer of noodles and the remaining shrimp mixture on top.

Sprinkle the remaining mozzarella cheese and Parmesan cheese over the last layer.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.

Remove from the oven and let it cool for about 10 minutes before serving. Garnish with fresh chopped basil if desired.