Ingredients:

  • 1 tbsp Olive Oil
  • 1 lb Ground Beef (85/15 recommended)
  • 1/2 cup Chopped Yellow Onion
  • 2 cloves Garlic, minced
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (15 oz) can Tomato Sauce
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • Salt and Black Pepper to taste
  • 1 (15 oz) container Whole Milk Ricotta Cheese
  • 1 large Egg
  • 1/2 cup Grated Parmesan Cheese (plus extra for topping)
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 tsp Nutmeg
  • 9 Oven-Ready Lasagna Noodles
  • 2 cups Shredded Mozzarella Cheese

Instructions:

  1. Heat oil in a large skillet over medium heat. Brown the ground beef, breaking it up well. Drain off excess fat.
  2. Add onion to the beef and cook until softened (about 5 minutes). Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, Italian seasoning, oregano, and red pepper flakes. Season with salt and pepper. Bring to a gentle simmer and cook uncovered for 15 minutes.
  4. While the sauce simmers, combine ricotta, egg, Parmesan, parsley, nutmeg, salt, and pepper in a bowl. Mix until just combined.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  6. Spread a thin layer (about 1 cup) of meat sauce across the bottom of the prepared dish.
  7. Arrange three lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Carefully spread half of the ricotta mixture evenly over the noodles. Sprinkle one-third of the mozzarella cheese over the ricotta, followed by about 1.5 cups of the meat sauce.
  9. Repeat the layering process: three more noodles, the remaining ricotta, another third of the mozzarella, and more sauce.
  10. Place the final three noodles on top. Cover generously with the remaining sauce, ensuring all noodle edges are covered. Sprinkle the remaining mozzarella and Parmesan on top.
  11. Cover the dish tightly with foil and bake for 30 minutes.
  12. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted, bubbly, and golden brown.
  13. Let the casserole rest on the counter for 10 minutes before slicing and serving.