Ingredients:

  • 2 lbs lean ground beef (93% lean)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed tomatoes (two 28 oz cans)
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 30 oz part-skim ricotta cheese
  • 1 large egg
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 0.5 tsp ground nutmeg
  • 1 box lasagna noodles (12-15 sheets)
  • 4 cups low-moisture part-skim mozzarella, shredded
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large pot over medium-high heat, brown the lean ground beef until no pink remains. Drain any excess fat to maintain structural integrity.
  2. Add the diced onion and minced garlic to the pot. Sauté for 5 minutes until translucent and fragrant.
  3. Stir in the tomato paste, crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer on low for 20 minutes to develop a thick, slightly reduced ragù.
  4. In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, chopped spinach, and nutmeg. Stir until the binding agent (egg) is fully incorporated.
  5. Preheat oven to 375°F (190°C). In a 9x13 deep-dish casserole, layer sauce, followed by noodles, the ricotta mixture, and mozzarella. Repeat until all ingredients are used, ending with a thick layer of mozzarella.
  6. Cover the dish tightly with aluminum foil. Bake for 35-40 minutes. This traps steam to hydrate the noodles correctly.
  7. Remove the foil and bake for an additional 15 minutes. Watch for the Maillard reaction to create mahogany-colored bubbles on the cheese.
  8. Remove from oven when the internal temperature reaches 165°F. Let the lasagna rest for 20 minutes. This carryover cooking period is critical for clean, stackable slices.