9 lasagna noodles
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1 (15-ounce) container ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon olive oil
Directions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the ground beef to the skillet, cooking until browned. Drain any excess fat.
Stir in the marinara sauce, and let it simmer for about 10 minutes. Season with salt and pepper to taste.
In a medium bowl, combine the ricotta cheese and egg, mixing well.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish.
Place three lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and a third of the remaining meat sauce.
Repeat the layers, ending with noodles and the remaining meat sauce on top.
Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for about 10 minutes before slicing and serving.
Variations & Tips
For a lighter version, you can substitute ground turkey or chicken for the beef. If you have picky eaters, try blending some cooked vegetables like carrots or spinach into the sauce for added nutrition. For a vegetarian option, replace the meat with a medley of sautéed mushrooms, zucchini, and bell peppers. You can also experiment with different cheeses, such as provolone or fontina, for a unique flavor twist.
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