Classic Beef Lasagna

Ingredients

For the meat sauce:

• 2 tbsp olive oil

• 1 lb ground beef

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp red pepper flakes (optional)

• 1 tsp sugar (to balance acidity)

• Salt & black pepper, to taste

For the cheese layer:

• 15 oz ricotta cheese

• 1 large egg

• ½ cup grated Parmesan cheese

• 2 tbsp fresh parsley (or 1 tsp dried)

Other layers:

• 12 lasagna noodles (regular or no-boil)

• 3 cups shredded mozzarella cheese

• Extra Parmesan, for topping

Instructions

1. Make the meat sauce:

   • Heat olive oil in a large skillet or saucepan.

   • Add onion and cook until softened. Stir in garlic.

   • Add ground beef and cook until browned, breaking it apart with a spoon.

   • Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, salt, and pepper.

   • Simmer uncovered for 25–30 minutes, stirring occasionally.

2. Prepare the cheese mixture:

   • In a bowl, mix ricotta, egg, Parmesan, parsley, salt, and pepper. Set aside.

3. Cook noodles (if not using no-boil):

   • Boil lasagna noodles until just al dente. Drain and lay flat on parchment to prevent sticking.

4. Assemble the lasagna:

   • Preheat oven to 375°F (190°C).

   • In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.

   • Layer noodles, ricotta mixture, meat sauce, mozzarella. Repeat layers until all ingredients are used.

   • Finish with noodles topped with meat sauce and mozzarella + Parmesan.

5. Bake:

   • Cover with foil (tent slightly to avoid touching cheese). Bake 25 minutes.

   • Remove foil and bake another 20–25 minutes until bubbly and golden.

   • Let rest at least 15 minutes before slicing (important for neat layers).