Ingredients:

  • 450 g lean ground beef
  • 30 ml olive oil
  • 110 g yellow onion, finely diced
  • 15 g garlic, minced
  • 680 g crushed tomatoes
  • 5 g dried oregano
  • 3 g salt
  • 1 g black pepper
  • 425 g ricotta cheese
  • 50 g egg, lightly beaten
  • 10 g fresh parsley, chopped
  • 50 g grated Parmesan cheese
  • 1 g nutmeg
  • 340 g oven-ready lasagna noodles, broken into 2-3 inch pieces
  • 340 g shredded mozzarella cheese
  • 15 g fresh basil leaves, torn

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned and crumbly.
  2. Stir in the onion and garlic, sautéing until the onions are translucent and the garlic smells fragrant.
  3. Pour in the crushed tomatoes and oregano, simmering for 10 minutes until the sauce thickens.
  4. In a medium mixing bowl, combine the ricotta (or cottage cheese), beaten egg, parsley, Parmesan, and nutmeg. Stir vigorously until smooth.
  5. Spread a thin layer of meat sauce on the bottom of the baking dish. Scatter broken noodles over the sauce.
  6. Spread one-third of the cheese mixture over the noodles, followed by a layer of mozzarella. Repeat until all ingredients are used.
  7. Cover with aluminum foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake for an additional 15-20 minutes until golden.