Ingredients
The following ingredients have 12 Servings
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef*
- 1 onion (diced)
- Kosher salt and freshly ground black pepper (to taste)
- 1 28-ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 15-ounce package whole milk ricotta
- 3 1/2 cups shredded mozzarella (divided)
- 1 large egg (beaten)
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instruction
- Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined.
- In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside.
- Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.*
- Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
- Let cool 15 minutes. Serve, garnished with parsley, if desired.
