Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup water or beef broth
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ¼ cup fresh parsley, chopped
  • ½ tsp salt
  • ¼ tsp nutmeg, freshly grated
  • 12 to 15 no-boil lasagna noodles
  • 3 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Brown the ground beef until no longer pink, breaking it into small crumbles.
  2. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste, crushed tomatoes, oregano, basil, salt, pepper, and water.
  4. Reduce heat to low and simmer uncovered for 30 minutes until the sauce thickens. Let the sauce cool to room temperature before assembling.
  5. In a medium mixing bowl, combine the ricotta cheese, beaten egg, chopped parsley, salt, and nutmeg.
  6. Whisk the ricotta mixture until smooth and velvety.
  7. Spread ½ cup of meat sauce across the bottom of a 9x13 inch pan to prevent sticking.
  8. Place a layer of no-boil noodles over the sauce, slightly overlapping.
  9. Spread 1/3 of the ricotta mixture over the noodles, then top with 1/3 of the remaining meat sauce and a handful of mozzarella.
  10. Repeat the layering (Noodles, Ricotta, Sauce, Mozzarella) two more times.
  11. Finish with a final layer of noodles, topped with the remaining meat sauce, mozzarella, and a dusting of Parmesan.
  12. Allow the assembled lasagna to cool completely in the fridge for 2 hours.
  13. Cover tightly with plastic wrap, then wrap a layer of heavy-duty aluminum foil over the top.
  14. Label with the date and place in the freezer.