Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (about 1 cup) (140g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1 ml)
  • 1/2 teaspoon sugar (2.5 ml)
  • Salt and black pepper to taste
  • 1 (30-ounce) container ricotta cheese (850g), whole milk or part-skim
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup chopped fresh parsley (approximately 5g)
  • 1/4 teaspoon ground nutmeg (1ml)
  • Salt and black pepper to taste
  • 9 lasagna noodles, cooked according to package directions and drained
  • 2 cups shredded mozzarella cheese (225g), divided

Instructions:

  1. Prepare the Tomato Sauce: Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  2. Cook the Noodles: Cook the lasagna noodles according to package directions. Drain well.
  3. Make the Ricotta Filling: In a large bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, nutmeg, salt, and pepper. Mix until well combined.
  4. Assemble the Casserole: Spread a thin layer of tomato sauce in the bottom of the baking dish.
  5. Layer the Casserole: Lay 3 lasagna noodles on the sauce. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with 1/3 of the mozzarella cheese.
  6. Repeat Layers: Lay 3 more lasagna noodles, repeat with remaining ricotta mixture and 1/3 of the mozzarella cheese.
  7. Final Layer: Top with the last 3 lasagna noodles, remaining tomato sauce, and the remaining mozzarella cheese.
  8. Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
  9. Uncover and Bake: Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  10. Rest: Let the casserole rest for 10 minutes before serving. This will help it to slice easier.