Ingredients
Scale
- 12–15 Lasagna noodles (oven-ready or par-boiled)
- 1 lb Ground beef or Italian sausage
- 1 small Onion, finely diced
- 3 cloves Garlic, minced
- 24 oz Marinara sauce (high quality)
- 15 oz Ricotta cheese
- 1/2 cup Heavy cream
- 1 large Egg, lightly beaten
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (optional)
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, brown the ground beef or sausage with the diced onions. Once the meat is cooked through, drain the excess fat and stir in the minced garlic for one minute. Pour in the marinara sauce and let it simmer for 10 minutes. While the sauce simmers, whisk together the ricotta cheese, heavy cream, beaten egg, half of the Parmesan, oregano, salt, and pepper in a medium bowl until smooth and creamy.
- Spread about half a cup of the meat sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Place a layer of lasagna noodles over the sauce. Spread a generous layer of the creamy ricotta mixture over the noodles, followed by a sprinkle of mozzarella. Repeat the layers—noodles, ricotta mixture, meat sauce, and mozzarella—until you reach the top of the dish. For the final layer, ensure the noodles are fully covered with sauce and the remaining mozzarella and Parmesan cheese.
- Cover the baking dish tightly with aluminum foil, ensuring the foil doesn’t touch the cheese (you can use toothpicks to prop it up). Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbling. For the best results, let the lasagna rest for at least 15 minutes before slicing. This allows the layers to set so you get clean, beautiful slices. Garnish with fresh parsley before serving.
- Cook Time: 1 hour 15 minutes