Ingredients:

  • 1 lb ground beef (80/20 lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • 12 oz lasagna noodles
  • 4 cups mozzarella cheese, shredded

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until deeply browned. Drain excess fat.
  2. Stir in the diced onion and minced garlic, sautéing until the onion becomes translucent.
  3. Stir in tomato paste, crushed tomatoes, dried oregano, and dried basil. Lower heat and simmer for 15 minutes until thickened.
  4. In a medium bowl, fold together the ricotta cheese, beaten egg, parmesan, parsley, and garlic powder until smooth.
  5. Spread 1/2 cup of meat sauce on the bottom of a 9x13 inch baking dish.
  6. Place 3-4 noodles over the sauce. Spread 1/3 of the ricotta mixture, followed by 1 cup of mozzarella and 1 cup of meat sauce.
  7. Repeat the layering process (noodles, ricotta, mozzarella, sauce) two more times.
  8. Finish with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese.
  9. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes.
  10. Remove foil and bake for another 15–20 minutes until the cheese is bubbling and mahogany-colored.
  11. Let the lasagna rest for 15 minutes before slicing to ensure layers remain cohesive.