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Layers of pasta, meat sauce, ricotta, and melted mozzarella make lasagna the ultimate family comfort food. This protein-rich dish is perfect for meal prep and freezer-friendly batch cooking.
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
In a large skillet over medium heat, heat olive oil and sauté diced onion for 3–4 minutes until softened. Add minced garlic and cook for 1 minute.
Add ground beef to the skillet, increase heat to medium-high, and cook until browned and no longer pink. Drain excess fat carefully.
Stir in crushed tomatoes, tomato paste, dried Italian seasoning, 1 teaspoon salt, and pepper. Simmer the sauce uncovered over medium-low heat for 20 minutes, stirring occasionally.
In a bowl, mix ricotta cheese with the egg, 1/2 teaspoon salt, and half of the grated Parmesan until smooth.
Boil the lasagna noodles in salted water until just al dente (about 8 minutes). Drain and layer on a towel to prevent sticking.
To assemble, spread 1/3 of the meat sauce evenly over the bottom of the baking dish. Layer with noodles, spread half of the ricotta mixture, then sprinkle with 1 cup mozzarella. Repeat layers, ending with sauce on top.
Sprinkle remaining mozzarella and Parmesan over the final sauce layer. Cover tightly with foil (to prevent cheese over-browning) and bake for 25 minutes.
Uncover and continue baking for another 20–25 minutes, until bubbling and golden on top.
Let lasagna rest for at least 20 minutes before slicing. This ensures easier serving and optimal texture.
