Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 24 oz marinara sauce
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp kosher salt
  • 12 no-boil lasagna noodles
  • 3 cups low-moisture mozzarella cheese, shredded

Instructions:

  1. Place the 1 lb ground beef in a large skillet over medium high heat. Cook 6-8 minutes until no pink remains and the meat starts to sizzle in its own fat. Drain the excess fat thoroughly to ensure a non-greasy finish.
  2. Add the 2 cloves minced garlic, 1 tsp dried oregano, and 0.5 tsp red pepper flakes. Stir for 1 minute until the garlic is fragrant but not browned. Pour in the 24 oz marinara sauce and simmer for 5 minutes to concentrate flavors.
  3. In a bowl, combine 15 oz ricotta, 1 large egg, 0.5 cup Parmesan, 0.25 cup parsley, and 0.5 tsp salt. Whisk until the mixture is uniform and pale yellow.
  4. Spread 1/2 cup of the meat sauce across the bottom of the 9x13 dish. Layer 3 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then top with 1 cup of meat sauce and 3/4 cup mozzarella.
  5. Repeat the layers, ending with a generous layer of meat sauce and the remaining mozzarella cheese on top.
  6. Cover the dish tightly with aluminum foil. Bake at 375°F (190°C) for 35 minutes until the sauce is vigorously bubbling at the edges. Remove the foil and bake for an additional 15 minutes until the cheese is golden and shows small brown toasted spots.
  7. Let the lasagna rest for 10-15 minutes before slicing to allow the structure to set.