Ingredients:

  • 1 lb ground beef (or ½ lb beef + ½ lb Italian sausage)
  • 1 small onion, diced
  • 3–4 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 (15 oz) can tomato sauce
  • 1 tsp sugar (optional, to balance acidity)
  • 2 tsp dried basil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley (or 1 tsp dried)
  • 9–12 lasagna noodles (regular or oven-ready)
  • 3 cups shredded mozzarella cheese
  • Extra grated Parmesan (for topping)

Instructions:

  1. In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned and onion is soft. Drain excess fat if needed.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, Italian seasoning, salt, and pepper. Simmer for 20–30 minutes, stirring occasionally.
  3. In a bowl, mix ricotta, egg, Parmesan, and parsley. Set aside.
  4. Boil noodles according to package directions until al dente. Drain and lay flat on a towel to prevent sticking.
  5. Preheat oven to 375°F (190°C).
  6. In a 9x13-inch baking dish, spread a thin layer of meat sauce.
  7. Layer 3–4 noodles over the sauce.
  8. Spread 1/3 of the ricotta mixture over the noodles.
  9. Add 1/3 of the meat sauce, then 1 cup mozzarella.
  10. Repeat layers two more times: noodles, ricotta, sauce, mozzarella.
  11. Finish with noodles, remaining sauce, and remaining mozzarella. Sprinkle extra Parmesan on top.
  12. Cover with foil (to prevent sticking, spray underside of foil with cooking spray).
  13. Bake for 25 minutes, then uncover and bake 20 more minutes until bubbly and golden.
  14. Let rest for 15–20 minutes before slicing (important for clean layers!).