Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 pound ground beef (or ground turkey)
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 15 ounces ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9-12 lasagna noodles (either fresh or no-boil)
  • Additional mozzarella cheese for topping (1 cup)

Instructions:

  1. Heat your olive oil in a large skillet or saucepan over medium heat.
  2. Add chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and sauté for another minute until fragrant.
  3. Add ground beef (or turkey) to the skillet. Cook until browned, breaking it apart as it cooks (about 6-8 minutes).
  4. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer, and reduce heat to low. Let simmer for 20-30 minutes, stirring occasionally.
  5. In a mixing bowl, combine ricotta cheese, egg, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, parsley, salt, and pepper. Mix until well combined.
  6. If using traditional lasagna noodles, bring a pot of salted water to a boil. Cook noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel.
  7. Preheat your oven to 375°F (190°C).
  8. Spread a thin layer of meat sauce at the bottom of a 9x13 inch baking dish, then place a layer of noodles over the sauce.
  9. Spread a portion of the cheese mixture over the noodles, then add more meat sauce on top of the cheese mixture.
  10. Repeat the layers (noodles, cheese, sauce) until all ingredients are used, ending with a top layer of meat sauce. Sprinkle the remaining mozzarella and Parmesan on the top layer.
  11. Cover with aluminum foil (not touching the cheese) and bake for 25 minutes.
  12. Remove the foil and bake for an additional 25-30 minutes, or until bubbly and golden brown on top.
  13. Remove from the oven and let the lasagna rest for at least 15 minutes before slicing.