Easy Lasagna with Ricotta

Check ingredients as you prepare them. These checks stay on this page.

• 12 each dried lasagna noodles
  Ingredient note

  Source: 12 dried lasagna noodles
• 2 cups + 2 cups shredded mozzarella
  Ingredient note

  Source: 2 cups shredded mozzarella; Source: 2 cups shredded mozzarella
• 1 lb extra lean ground beef
  Ingredient note

  Source: 1 lb extra lean ground beef
• 1 each medium onion (minced)
  Ingredient note

  Source: 1 medium onion (minced)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• 1 each 28-ounce can crushed tomatoes
  Ingredient note

  Source: 1 28-ounce can crushed tomatoes
• ¼ cup tomato paste
  Ingredient note

  Source: ¼ cup tomato paste
• ¼ cup + ½ cup grated parmesan cheese
  Ingredient note

  Source: ¼ cup grated parmesan cheese; Source: ½ cup grated parmesan cheese
• As Needed + ½ teaspoon Salt
  Ingredient note

  Source seasoning: Salt and pepper (to taste); Source: ½ teaspoon EACH: salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper (to taste)
• 2 cups ricotta cheese (can be light)
  Ingredient note

  Source: 2 cups ricotta cheese (can be light)
• ¼ cup minced parsley
  Ingredient note

  Source: ¼ cup minced parsley
• ½ teaspoon pepper
  Ingredient note

  Source: ½ teaspoon EACH: salt and pepper
• 1 each large egg
  Ingredient note

  Source: 1 large egg

1. Preheat your oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil then cook the lasagna noodles for 1 minute less than the package directions. Drain and then rinse with cold water to stop the cooking.
2. While the noodles cook, add the ground beef to a medium-sized pot over medium heat. Cook, breaking it up with a spoon as cooks, until it is mostly brown. Add the onion, garlic, and Italian seasoning and continue to cook for 4-5 minutes, until the beef is no longer pink and the onion is translucent. If there is a lot of fat in the pan, drain it off.
3. Add the crushed tomatoes and tomato paste and bring the pot to a simmer. Lower the heat and continue to simmer while you prep the white sauce. Stir in the parmesan cheese and season to taste with salt and pepper before using.
4. In a medium-sized bowl, mix the ricotta cheese, mozzarella cheese, parmesan, parsley, salt, pepper, and egg.
5. To assemble the lasagna. Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole dish. Add 3 lasagna noodles, ¼ of the tomato sauce, and ¼ of the white sauce. Continue layering the noodles, tomato sauce, and white three more times.
6. Finish with a layer of mozzarella cheese and then cover the casserole dish tightly with aluminum foil and bake for 45 minutes, until the lasagna is hot and bubbling.
7. Optional step: Remove the foil and turn your oven to broil. Broil the lasagna for a few minutes, until the cheese is golden brown in many spots. IMPORTANT: Let the lasagna rest for at least 15 minutes before cutting into it.