Beef Lasagna

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil a large pot of salted water. Add the lasagna noodles and cook for about 8 minutes or until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
4. Add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned, about 6 to 8 minutes. Drain excess fat if necessary.
5. Stir in the marinara sauce, dried basil, dried oregano, and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. If the sauce is too thick, add up to 1/4 cup of water for desired consistency.
6. In a medium bowl, combine ricotta cheese, the egg, and 1/4 cup of Parmesan cheese. Add salt and pepper to taste, and mix well.
7. To assemble the lasagna, spread a layer of meat sauce in a 9×13-inch baking dish. Place 3 noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with one third of the mozzarella cheese.
8. Repeat the layers: another layer of meat sauce, 3 noodles, remaining ricotta mixture, and one third of the mozzarella cheese.
9. On top, add the remaining meat sauce, last 3 noodles, and cover with the remaining mozzarella and Parmesan cheese.
10. Cover the baking dish with aluminum foil (to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese).
11. Bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 20 minutes, or until the top is golden and bubbly.
12. Remove the lasagna from the oven and let it sit for at least 10 minutes before slicing. This helps it set and makes serving easier.
13. Garnish with chopped fresh parsley before serving for extra flavor and color.