Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Brown 1 lb ground beef or Italian sausage in a skillet over medium-high heat, breaking it up, until no pink remains, 6–8 minutes. Drain fat. Stir in 1 jar (24 oz) marinara, 1 can (14 oz) drained diced tomatoes, and 1 teaspoon Italian seasoning. Simmer 5 minutes.

2. 2

   Mix 15 oz ricotta, 1 egg, ¼ cup grated Parmesan, salt, and pepper until smooth.

3. 3

   In a 9×13 dish: thin sauce layer, then no-boil lasagna noodles, ricotta, mozzarella, and more sauce. Repeat, ending with sauce and a generous blanket of the remaining mozzarella (about 3 cups total through the layers) plus a little extra Parmesan.

4. 4

   Cover with foil (tent so cheese doesn't stick) and bake 35 minutes. Uncover and bake 10–15 minutes until bubbly and browned at the edges. Rest 15 minutes before slicing. You want clean layered squares with gooey cheese and savory meat sauce — not a soupy collapse or a dry noodle brick.