Hearty Beef Lasagna with Ricotta and Mozzarella

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.

2. 2

   Add ground beef to the pot, breaking it up with a spoon. Cook until browned, draining any excess fat. Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, or up to an hour for a richer flavor.

3. 3

   In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until thoroughly combined.

4. 4

   Preheat oven to 3750F (1900C). Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange 3-4 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Top with about 1.5 cups of mozzarella cheese, then another layer of meat sauce.

5. 5

   Repeat the layers: noodles, remaining ricotta mixture, 1.5 cups mozzarella, and more meat sauce. Place a final layer of noodles, cover with the remaining meat sauce, and sprinkle with the last cup of mozzarella cheese and extra Parmesan if desired.

6. 6

   Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil to prevent cheese from sticking). Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly golden. Let the lasagna rest for 10-15 minutes before serving to allow it to set.