Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 15 oz whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 9 oz no-boil lasagna noodles
  • 3 cups shredded low-moisture mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until browned.
  2. Stir in the diced onion and garlic, sautéing for 3-5 minutes until the onion is translucent.
  3. Pour in the marinara sauce and oregano. Simmer on low for 5 minutes until the sauce is thick and fragrant.
  4. In a medium mixing bowl, combine the ricotta cheese, beaten egg, chopped parsley, and salt. Stir until the mixture is smooth.
  5. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer 3 noodles side-by-side, followed by 1/3 of the ricotta mixture, a handful of mozzarella, and 1/3 of the meat sauce.
  6. Repeat the layering process two more times.
  7. Finish with a final layer of noodles topped with the remaining sauce, mozzarella, and grated Parmesan.
  8. Cover the dish tightly with aluminum foil. Bake at 375°F (190°C) for 25 minutes.
  9. Remove the foil and bake for another 15-20 minutes until the cheese is bubbling and golden brown.
  10. Let the lasagna rest for 15 minutes before slicing to ensure clean layers.