Ingredients:

  • Tbsp Olive Oil
  • large Yellow Onion, finely chopped
  • cloves Garlic, minced
  • lbs Ground Beef (80/20 recommended)
  • Tbsp Tomato Paste
  • tsp Dried Oregano
  • tsp Dried Basil
  • /2 cup Red Wine (Optional)
  • oz can Crushed Tomatoes
  • Salt & Freshly Ground Black Pepper, to taste
  • oz Whole Milk Ricotta Cheese
  • large Egg
  • /4 cup Fresh Parsley, chopped
  • /2 cup Freshly Grated Parmesan Cheese (plus extra for topping)
  • Pinch of Freshly Grated Nutmeg
  • Oven-Ready/No-Boil Lasagna Pasta Sheets
  • cups (12 oz) Low-Moisture Whole Milk Mozzarella, shredded

Instructions:

  1. Prepare the Ragu: Heat olive oil in a large pot over medium heat. Sauté onion until soft (about 5-7 minutes).
  2. Add garlic and cook until fragrant (1 minute). Add ground beef, break up with a spoon, and brown thoroughly. Drain excess fat if necessary.
  3. Stir in tomato paste, oregano, and basil. Cook for 1 minute. If using, deglaze with red wine, scraping up any browned bits, and reduce slightly.
  4. Stir in crushed tomatoes. Season well with salt and pepper. Bring to a gentle simmer, partially cover, and cook for at least 25 minutes to allow flavours to meld.
  5. Prepare the Ricotta Filling: In a large bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan, nutmeg, salt, and pepper. Mix thoroughly until just combined.
  6. Assembly: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  7. Spread a thin layer (about 1 cup) of Ragu across the bottom of the dish. Arrange a layer of lasagna sheets over the sauce.
  8. Evenly spread half of the ricotta mixture over the pasta. Sprinkle one-third of the shredded mozzarella over the ricotta, followed by one-third of the remaining Ragu.
  9. Repeat the layering: Place the second pasta layer, spread the remaining ricotta, sprinkle another third of the mozzarella, and top with more Ragu.
  10. Top with the final pasta sheets, the remaining Ragu, the final portion of mozzarella, and a generous sprinkle of extra Parmesan.
  11. Baking & Resting: Cover the dish tightly with aluminum foil. Bake for 35 minutes covered.
  12. Remove foil and bake for another 15-20 minutes until the top is beautifully golden brown and bubbly.
  13. Crucial Step: Let the lasagna rest on the counter for at least 15 minutes before slicing to allow the structure to set.