Ingredients:

  • 1 tablespoon olive oil (15 mL)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 pound ground beef (450 g)
  • 1 can (14 oz) crushed tomatoes (400 g)
  • 2 tablespoons tomato paste (30 g)
  • 1 teaspoon dried oregano (5 g)
  • 1 teaspoon dried basil (5 g)
  • Salt and pepper to taste
  • 15 oz ricotta cheese (425 g)
  • 1 large egg
  • 1 cup grated Parmesan cheese (100 g)
  • 1 tablespoon fresh parsley, chopped (15 g)
  • ½ teaspoon salt (3 g)
  • ¼ teaspoon black pepper (1 g)
  • 12 lasagna noodles, cooked al dente (or no-boil noodles)
  • 2 cups shredded mozzarella cheese (200 g)
  • Additional parsley for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onion and sauté until translucent.
  3. Stir in minced garlic and cook for 1 minute.
  4. Add ground beef, cooking until browned; drain excess fat.
  5. Mix in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
  6. Simmer sauce for 15-20 minutes, then set aside.
  7. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper.
  8. Mix until well-combined and creamy.
  9. Preheat the oven to 375°F (190°C).
  10. Spread a layer of meat sauce in the bottom of the baking dish.
  11. Layer 4 noodles over the sauce, then spread half of the ricotta mixture on top.
  12. Add another layer of meat sauce and sprinkle with mozzarella.
  13. Repeat the layering process once more (noodles, ricotta, meat sauce, mozzarella).
  14. Finish with a final layer of noodles, the remaining meat sauce, and top with mozzarella.
  15. Cover the baking dish with aluminum foil and bake for 25 minutes.
  16. Remove the foil and bake for an additional 15-20 minutes, or until cheese is bubbly and golden.
  17. Let cool for 10 minutes before slicing and serving.