Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 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, 1.25 ml)
  • Salt and black pepper to taste
  • 15 ounces ricotta cheese (425g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 9 ounces lasagna noodles (255g)
  • 2 cups shredded mozzarella cheese (225g)

Instructions:

  1. Heat olive oil in a large skillet. Brown ground beef, breaking it up with a spoon. Drain off any excess grease. Add onion and garlic; sauté until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally.
  2. In a large mixing bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  3. Preheat oven to 375°F (190°C). In a large bowl, combine the cooked meat sauce and broken lasagna noodles. Pour into the prepared baking dish. Spread the ricotta cheese mixture evenly over the top. Sprinkle with mozzarella cheese.
  4. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly and lightly golden brown.
  5. Let the casserole rest for 10 minutes before serving. This allows it to set up slightly and makes it easier to cut.