Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 9-12 lasagna noodles, cooked according to package instructions
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves for garnishing (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté onions until translucent (about 5 minutes).
  3. Add garlic, then cook for 1 minute until fragrant.
  4. Incorporate ground beef; cook until browned (5-7 minutes). Drain excess fat.
  5. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
  6. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley. Mix until smooth and well combined.
  7. Preheat your oven to 375°F (190°C).
  8. Spread a thin layer of sauce on the bottom of the baking dish.
  9. Layer 3-4 lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles.
  11. Add one-third of the mozzarella and one-third of the remaining sauce. Repeat the layers.
  12. Top with the final layer of noodles, remaining sauce, and the rest of the mozzarella.
  13. Cover the dish with aluminum foil and bake for 25 minutes.
  14. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.
  15. Let the lasagna rest for 5-10 minutes before slicing. Garnish with fresh basil if desired.