World's Best Lasagna

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• 3 tablespoons olive oil
  Ingredient note

  Source: 3 tablespoons olive oil
• 1 each yellow onion (diced)
  Ingredient note

  Source: 1 yellow onion (diced)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1 pound ground beef (93/7)
  Ingredient note

  Source: 1 pound ground beef (93/7)
• 1 each 14.5 oz can diced tomatoes
  Ingredient note

  Source: 1 14.5 oz can diced tomatoes
• 2 each 15 oz cans tomato sauce
  Ingredient note

  Source: 2 15 oz cans tomato sauce
• 1 cup water
  Ingredient note

  Source: 1 cup water
• 3 each bay leaves
  Ingredient note

  Source: 3 bay leaves
• 1 1/2 teaspoons + 1/2 teaspoon dried basil
  Ingredient note

  Source: 1 1/2 teaspoons dried basil; Source: 1/2 teaspoon dried basil
• 2 teaspoons granulated sugar
  Ingredient note

  Source: 2 teaspoons granulated sugar
• 1 teaspoon Italian Seasoning
  Ingredient note

  Source: 1 teaspoon Italian Seasoning
• 2 teaspoons salt (or to taste)
  Ingredient note

  Source: 2 teaspoons salt (or to taste)
• 8 oz mozzarella cheese (grated)
  Ingredient note

  Source: 8 oz mozzarella cheese (grated)
• 1/2 cup grated parmesan cheese
  Ingredient note

  Source: 1/2 cup grated parmesan cheese
• 2 cups whole milk ricotta cheese
  Ingredient note

  Source: 2 cups whole milk ricotta cheese
• 1/2 teaspoon dried parsley
  Ingredient note

  Source: 1/2 teaspoon dried parsley
• As Needed salt
  Ingredient note

  Source seasoning: salt (to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: black pepper (to taste)
• 1 pound lasagna noodles
  Ingredient note

  Source: 1 pound lasagna noodles
• 4 oz mozzarella cheese (grated, for topping)
  Ingredient note

  Source: 4 oz mozzarella cheese (grated, for topping)

1. Preheat oven to 375° F.
2. In a large heavy-bottomed pot, heat olive oil over medium heat. Add in onion and saute 2-3 minutes. Add in garlic and ground beef. Break meat apart as it browns.
3. Once meat has browned completely, pour in diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian Seasoning and salt.
4. Bring to boil, then reduce heat to simmer. Cook sauce 1-2 hours or until very thick. You may have to add a little extra water as it reduces down to prevent scorching. This is normal.
5. While meat sauce cooks, make the cheese layer: stir cheeses together in a bowl with basil, parsley, salt & black pepper. Set aside.
6. Bring a large pot of water to a rolling boil. Salt generously and cook lasagna noodles 2/3 of the suggested cook time found on the package (about 7 minutes). Drain and place noodles in a large bowl of cold water.
7. Spread 1/2 cup prepared sauce in the bottom of a 9x13 baking dish. Layer in 5-6 noodles across the bottom to completely cover. Spread half of the cheese mixture overtop of the noodles and then one third of the sauce.
8. Top with another layer of noodles, the second half of the cheese mixture and another third of the sauce.
9. Final layer is the last of the noodles and the last of the meat sauce. Sprinkle with grated mozzarella cheese.*
10. Cover lasagna with greased foil. Bake at 375° F for 45 minutes with foil on.
11. Remove foil and bake another 15 minutes or until cheese has browned and everything it hot and bubbling.
12. Remove from oven, cover lightly with foil, and rest 20-30 minutes before cutting and serving.
13. Sprinkle with dried basil or parsley flakes, cut into squares, and serve.