Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • Salt and black pepper to taste
  • 1 (15 ounce) container ricotta cheese (425g), whole milk, well drained
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • 9-12 no-boil lasagna noodles (depending on sheet pan size; about 250-300g)
  • 2 cups shredded mozzarella cheese (about 225g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Brown ground beef in a large skillet, breaking it up with a spoon. Drain off any excess fat.
  2. Add chopped onion and cook until softened. Stir in minced garlic, oregano, basil, and red pepper flakes (if using).
  3. Pour in crushed tomatoes and tomato sauce. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until thickened slightly.
  4. In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan cheese, and chopped parsley. Season with salt and pepper.
  5. Spread a thin layer of meat sauce evenly over the bottom of the sheet pan.
  6. Arrange a layer of no-boil lasagna noodles over the sauce, overlapping slightly as needed.
  7. Spread half of the ricotta mixture over the noodles, followed by half of the remaining meat sauce.
  8. Repeat layers: noodles, remaining ricotta, remaining meat sauce.
  9. Top with shredded mozzarella cheese.
  10. Cover the sheet pan with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
  11. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the noodles are tender.
  12. Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.