Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), preferably lean
  • 1 medium onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 1 teaspoon, 5g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml) (optional, for a kick!)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/4 cup chopped fresh parsley (optional, 6g)
  • 15 ounces ricotta cheese (425g), whole milk or part-skim
  • 1 large egg (50g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 teaspoon salt (1.25g)
  • 1/8 teaspoon ground nutmeg (pinch)
  • 9 no-boil lasagna noodles (approx. 250g)
  • 2 cups shredded mozzarella cheese (225g)

Instructions:

  1. Brown the ground beef in the olive oil, breaking it up with a spoon. Drain off any excess fat.
  2. Add the chopped onion and minced garlic to the beef and cook until softened, about 5 minutes.
  3. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, reduce heat, and cook, uncovered, for at least 20 minutes, stirring occasionally. This allows the flavors to meld beautifully. Stir in parsley if using.
  4. In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and nutmeg. Mix well until smooth and creamy.
  5. Spread a thin layer of meat sauce in the bottom of the baking dish.
  6. Arrange 3 lasagna noodles over the sauce, overlapping if necessary.
  7. Spread half of the ricotta cheese mixture evenly over the noodles. Top with one-third of the remaining meat sauce and one-third of the mozzarella cheese.
  8. Repeat layers: noodles, remaining ricotta cheese mixture, one-third of the meat sauce, and one-third of the mozzarella cheese.
  9. Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese.
  10. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
  11. Remove the foil and bake for another 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  12. Let the lasagna rest for at least 10 minutes before cutting and serving. This helps it set and makes for cleaner slices.