Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup beef broth
  • 1 pound lasagna noodles, broken into 2-inch pieces
  • 15 ounces ricotta cheese, full-fat or part-skim
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley (optional)
  • 2 cups shredded mozzarella cheese
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet. Brown ground beef, breaking it up with a spoon. Drain off any excess grease. Add onion and garlic, cook until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and beef broth. Bring to a simmer, reduce heat, and cook for 15 minutes, stirring occasionally.
  2. While the sauce simmers, cook the lasagna noodles according to package directions, but reduce the cooking time by 2 minutes (they will finish cooking in the oven). Drain the pasta and set aside.
  3. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley (if using), salt, and pepper. Mix well.
  4. Preheat oven to 375°F (190°C). In a large bowl, combine the cooked pasta, meat sauce, and ricotta mixture. Stir well to combine.
  5. Pour the mixture into the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top. Bake for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for 10 minutes before serving.
  6. Garnish with parmasean cheese and serve.