Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp granulated sugar
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 9-12 no-boil lasagna noodles
  • 3 cups shredded mozzarella cheese (low-moisture)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and brown until no longer pink.
  2. Stir in the diced onion and garlic; sauté until onions are translucent and smell fragrant.
  3. Stir in tomato paste, crushed tomatoes, oregano, and sugar.
  4. Simmer on low for 10–15 minutes until the sauce is thick but still fluid. Season with salt and pepper.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan, chopped parsley, nutmeg, and salt. Stir vigorously until the mixture is a smooth, cohesive paste.
  6. Spread 1/2 cup of meat sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
  7. Place 3-4 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the meat sauce and a handful of mozzarella.
  8. Repeat the noodle, ricotta, sauce, and mozzarella sequence two more times.
  9. Finish with a final layer of noodles. Cover completely with the remaining meat sauce and top with the remaining mozzarella cheese.
  10. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes to brown the cheese.