Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (1 large)
  • 2 cloves garlic, minced (2 cloves)
  • 1.5 lbs ground beef (preferably 80/20 blend) (680 g)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried basil (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1 ml) (optional)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1 (6 ounce) can tomato paste (170 g)
  • 1/2 cup dry red wine (120 ml) (optional)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1/4 cup chopped fresh parsley (15 g)
  • 1 (15 ounce) container ricotta cheese (425 g), whole milk or part-skim
  • 1 large egg, lightly beaten (1 large)
  • 1/4 cup grated Parmesan cheese (20 g)
  • 1/4 cup chopped fresh parsley (15 g)
  • 1/4 teaspoon salt (1 ml)
  • 1/8 teaspoon black pepper (0.5 ml)
  • 1 (16 ounce) package lasagna noodles (454 g), regular, not no-boil
  • 3 cups shredded mozzarella cheese (300 g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Brown ground beef, breaking it up with a spoon. Drain excess grease.
  3. Stir in oregano, basil, thyme, and red pepper flakes (if using).
  4. Add crushed tomatoes, tomato sauce, tomato paste, and red wine (if using). Season with salt and pepper.
  5. Simmer for at least 30 minutes, stirring occasionally, allowing sauce to thicken.
  6. Stir in fresh parsley just before using.
  7. Cook lasagna noodles according to package directions until al dente.
  8. Drain well and lay flat on parchment or wax paper to prevent sticking.
  9. In a bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
  10. Let the ricotta mixture rest while you start to layer the lasagna (about 15 minutes)
  11. Preheat oven to 375°F (190°C).
  12. Spread a thin layer of meat sauce on the bottom of the baking dish.
  13. Layer with lasagna noodles (slightly overlapping if needed).
  14. Spread half of the ricotta mixture evenly over the noodles.
  15. Sprinkle with 1 cup of mozzarella cheese.
  16. Spoon half of the remaining meat sauce over the mozzarella.
  17. Repeat layers: noodles, remaining ricotta mixture, 1 cup mozzarella, remaining meat sauce.
  18. Top with a final layer of noodles and the remaining mozzarella cheese (1 cup).
  19. Cover the baking dish with aluminum foil.
  20. Bake for 30 minutes.
  21. Remove the foil and bake for another 45 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  22. Let the lasagna rest for at least 15 minutes before cutting and serving. This allows the layers to set and prevents it from being a sloppy mess.