Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 tbsp Italian seasoning
  • 1 tsp dried oregano
  • 15 oz whole milk ricotta cheese, drained
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 1 large egg
  • 15 lasagna noodles
  • 4 cups shredded low-moisture mozzarella cheese
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the ground beef until a dark crust forms. Drain excess fat, leaving 1 tablespoon in the pan.
  2. Add diced onions and minced garlic to the beef. Sauté until onions are translucent. Stir in tomato paste and cook for 2 minutes.
  3. Pour in crushed tomatoes, Italian seasoning, oregano, salt, and pepper. Simmer on low heat to reduce moisture and thicken the sauce.
  4. In a medium bowl, whisk together ricotta, half of the parmesan, the egg, and chopped parsley until light and aerated.
  5. Preheat oven to 375°F (190°C). Prepare lasagna noodles according to package directions or use oven-ready noodles.
  6. In a 9x13 inch deep-dish pan, layer meat sauce, followed by noodles, a layer of the ricotta mixture, and mozzarella cheese. Repeat layers, finishing with a generous layer of mozzarella and the remaining parmesan.
  7. Bake for 50 minutes until the cheese is bubbly and the top has golden brown spots. Let rest for 15 minutes before slicing for structural integrity.