Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Cook 9 lasagna noodles in salted water until just shy of al dente (they'll finish in the oven), then drain and lay flat so they don't stick. Warm 1 tablespoon olive oil in a skillet over medium heat; cook 1 small diced yellow onion 4–5 minutes until soft. Add 1 lb ground beef and cook until browned with no pink left, breaking it up. Stir in 3 minced garlic cloves for 30 seconds, then add one 24-oz jar marinara and 1 teaspoon Italian seasoning. Simmer 10 minutes until slightly thickened.

2. 2

   In a bowl, stir 15 oz ricotta, 1 large egg, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth.

3. 3

   Spread a thin layer of meat sauce in a 9-by-13-inch baking dish. Layer 3 noodles, half the ricotta, about 1 cup shredded mozzarella, and more sauce. Repeat once more (noodles, remaining ricotta, mozzarella, sauce). Top with the last 3 noodles, remaining sauce, the rest of the mozzarella (about 1 cup), and ½ cup grated Parmesan.

4. 4

   Cover with foil (tent it so it doesn't stick to the cheese) and bake 30 minutes. Uncover and bake 15 minutes more until the top is bubbly and browned in spots. Rest 15 minutes before slicing so the layers hold. You want a sturdy lasagna with creamy ricotta layers and browned cheese — not a soupy slide or dry noodle brick.