Ingredients:

  • 1 lb lean ground beef
  • 24 oz marinara sauce
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • 12 no-boil lasagna noodles
  • 3 cups shredded low-moisture mozzarella cheese
  • 1/2 cup grated parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9x13 dish. This prevents the bottom noodle from sticking.
  2. Sizzle the 1 lb (450g) ground beef in a large skillet over medium high heat until no pink remains and edges are browned.
  3. Add the 2 cloves of minced garlic to the beef. Cook for 1 minute until the aroma fills the kitchen.
  4. Stir in the 24 oz (680g) marinara sauce and 1/2 cup (120ml) water. Simmer for 3 minutes until the sauce is glossy and hot.
  5. In a medium bowl, combine 15 oz (425g) ricotta, 1 large egg, 1 tsp oregano, and 1/4 cup parsley. Stir until the mixture is velvety and uniform.
  6. Spread 1 cup of the meat sauce on the bottom of the dish. This provides the base moisture for the first layer of pasta.
  7. Place 4 no boil noodles over the sauce. Spread 1/3 of the ricotta mixture and sprinkle with 1 cup of mozzarella.
  8. Repeat the Process. Layer another cup of sauce, 4 more noodles, 1/3 of the ricotta, and 1 cup of mozzarella.
  9. Add the final 4 noodles, the remaining ricotta, the rest of the sauce, and the final 1 cup of mozzarella and 1/2 cup parmesan.
  10. Cover with foil (tent it so it doesn't touch the cheese). Bake for 30 minutes, remove foil, and bake another 15 minutes until the cheese is bubbling and deeply golden.
  11. Let the lasagna rest for at least 10 minutes after taking it out of the oven. This allows the protein in the cheese and the starch in the noodles to set, ensuring perfect, clean slices.