Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 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
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 9 oz no-boil lasagna noodles
  • 4 cups shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until deep mahogany-brown. Drain excess grease.
  2. Stir in diced onion and garlic, sautéing for 3-5 minutes until translucent. Stir in tomato paste, crushed tomatoes, and dried herbs. Reduce heat to low and simmer for 15 minutes until thick.
  3. In a medium bowl, whisk together ricotta cheese, beaten egg, Parmesan, and chopped parsley until smooth.
  4. Spread 1 cup of meat sauce on the bottom of a 9x13 inch baking dish. Layer in the following order: no-boil noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers and finish with a generous topping of mozzarella.
  5. Cover the dish tightly with aluminum foil. Bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 15-20 minutes until the cheese is bubbling and golden-brown.
  6. Allow the lasagna to rest for 15 minutes before slicing to ensure clean layers.