Ingredients:

  • Tablespoons Extra virgin Olive Oil
  • medium Yellow Onion, finely chopped
  • cloves Garlic, minced
  • (28-ounce) cans Crushed Tomatoes
  • teaspoon Dried Oregano
  • teaspoon Dried Basil
  • ½ teaspoon Sugar (optional)
  • Salt and Black Pepper to taste
  • ounces Whole Milk Ricotta Cheese
  • cup Parmesan Cheese, grated (plus extra for topping)
  • large Egg
  • ¼ cup Fresh Parsley, chopped
  • box No-Boil Lasagna Noodles (about 9-12 sheets)
  • cups Shredded Mozzarella Cheese (12 ounces)

Instructions:

  1. Prepare the Sauce: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion until softened, about 5 minutes. Add garlic; cook for 1 minute until fragrant.
  2. Simmer Sauce: Pour in crushed tomatoes. Stir in oregano, basil, sugar (if using), salt, and pepper. Bring to a gentle simmer, then reduce heat and cook uncovered for 15 minutes to deepen the flavor. Keep warm.
  3. Mix the Ricotta Filling: In a separate large bowl, combine the ricotta, grated Parmesan (1 cup), the egg, chopped parsley, salt, and pepper. Mix thoroughly until everything is evenly incorporated.
  4. Preheat & Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  5. First Layer (Moisture is Key): Spread a thin, even layer of the tomato sauce across the bottom of the prepared dish.
  6. Noodle Layer: Arrange a single layer of no-boil lasagna noodles over the sauce, slightly overlapping if necessary.
  7. Ricotta Layer: Evenly dollop half of the ricotta mixture over the noodles and gently spread it out.
  8. Mozzarella Layer: Sprinkle about one-third of the shredded mozzarella over the ricotta layer.
  9. Repeat Layers: Spoon half of the remaining sauce over the mozzarella. Add the second layer of noodles, the remaining ricotta mixture, and another third of the mozzarella.
  10. Final Layer: Top with the final layer of noodles, spread the remaining sauce over them, and finish with the remaining mozzarella and a generous sprinkle of extra Parmesan.
  11. Bake Covered: Cover the dish tightly with aluminium foil (spray the underside of the foil with cooking spray to prevent cheese sticking). Bake for 30 minutes.
  12. Bake Uncovered: Remove the foil and bake for another 15–20 minutes, or until the cheese is bubbly and starting to turn golden brown.
  13. Rest: Let the lasagna rest on the counter for 10 minutes before slicing and serving. This allows the layers to set beautifully.