Ingredients:

  • 1 lb extra-lean ground beef (93/7)
  • 1 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 28 oz crushed tomatoes, no salt added
  • 6 oz tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup grated Parmesan cheese
  • 12 oven-ready lasagna noodles
  • 3 cups low-moisture part-skim mozzarella cheese, shredded
  • 1 tbsp fresh basil leaves, for garnish

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onions and garlic until translucent and fragrant.
  2. Add the 93/7 lean ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned. Drain any excess fat if necessary.
  3. Stir in the tomato paste and cook for 2 minutes to caramelize. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes to allow flavors to meld.
  4. In a medium mixing bowl, combine the part-skim ricotta, beaten egg, fresh parsley, and grated Parmesan cheese. Mix until smooth.
  5. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking pan. Layer 3-4 oven-ready noodles, followed by a portion of the ricotta mixture, more meat sauce, and a layer of mozzarella cheese.
  6. Repeat the layers, ending with a generous layer of mozzarella on top. Cover with aluminum foil, ensuring it does not touch the cheese.
  7. Bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove foil and bake for an additional 25 minutes until the cheese is bubbly and golden brown.
  8. Let the lasagna rest for 15 minutes before slicing to allow the structural binder to set. Garnish with fresh basil.