Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 5 lb (680 g) Lean Ground Beef (85/15)
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 cup Dry Red Wine (optional)
  • 40 oz Quality Jarred Marinara Sauce
  • Salt & Black Pepper, to taste
  • 32 oz Whole Milk Ricotta Cheese
  • 1 cup, packed Frozen Spinach, thawed and squeezed dry
  • 1 Large Egg
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 tsp each Salt & Black Pepper (for filling)
  • 12 sheets Oven-Ready Lasagna Noodles
  • 4 cups Shredded Mozzarella Cheese (low moisture), divided

Instructions:

  1. Start the Meat Sauce: Heat olive oil in the skillet over medium-high heat. Add diced onion and sauté until softened (3-4 minutes). Add ground beef and break up with a wooden spoon. Cook until fully browned. Drain off excess fat.
  2. Build the Flavour: Stir in the minced garlic and dried oregano. Cook for 1 minute until fragrant. If using, deglaze the pan with red wine, scraping up any browned bits, and reduce until almost evaporated (about 2 minutes).
  3. Add Marinara: Pour in the jarred marinara sauce. Season generously with salt and pepper. Bring to a low simmer, then reduce heat to low and let tick over gently while preparing the filling.
  4. Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, well-drained spinach, egg, parsley, Parmesan, salt, and pepper. Mix thoroughly until homogenous. Taste and adjust seasoning.
  5. Assembly Prep: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Ladle approximately 1.5 cups of the meat sauce onto the bottom of the dish and spread evenly. Lay 3-4 oven-ready noodles over the sauce.
  6. Layering: Dollop half of the ricotta mixture over the noodles and gently spread. Sprinkle with about 1 cup of mozzarella cheese. Repeat the process: Add another 1.5 cups of meat sauce, followed by 3-4 noodles. Spread the remaining ricotta mixture, and then sprinkle with another 1 cup of mozzarella. Top with the final layer of 3-4 noodles. Cover these entirely with the remaining meat sauce. Sprinkle the top lightly with about 1/2 cup of mozzarella.
  7. Bake and Rest: Cover the baking dish tightly with foil and bake for 35 minutes at 375°F (190°C). Remove the foil, sprinkle the remaining 1.5 cups of mozzarella cheese over the top. Return to the oven, uncovered, and bake for another 10-12 minutes until golden brown and bubbly. Let the lasagna rest for a minimum of 15 minutes before slicing and serving.