Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 chopped onion until translucent, about 5 minutes.
3. Add 2 cloves of minced garlic and sauté for an additional minute until fragrant.
4. Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
5. Stir in 1 can (28 ounces) of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of salt. Let the sauce simmer for about 15 minutes.
6. In a mixing bowl, combine 15 ounces of ricotta cheese, 1 egg, 1 tablespoon of chopped parsley, 1 teaspoon of salt, and 1 each of black pepper. Mix until well combined.
7. Cook 9 lasagna noodles according to package instructions until al dente. Drain and set aside.
8. Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
9. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, one-third of the mozzarella cheese, and one-third of the remaining meat sauce.
10. Repeat the layering process: add another 3 noodles, the rest of the ricotta mixture, one-third of the mozzarella, and half of the remaining meat sauce.
11. Top with the final 3 noodles, the rest of the meat sauce, and the remaining mozzarella cheese.
12. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
13. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
14. Let the lasagna cool for about 10 minutes before slicing and serving.