Ingredients:

  • 450g 90/10 lean ground beef sirloin
  • 10ml extra virgin olive oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 800g high-quality marinara sauce
  • 5g dried oregano
  • 2.5g red pepper flakes
  • 425g whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 50g grated Parmesan cheese
  • 10g fresh parsley, chopped
  • 12 oven-ready lasagna noodles
  • 340g low-moisture shredded mozzarella cheese

Instructions:

  1. Heat 10ml olive oil in a large skillet over medium-high heat. Add 450g ground beef and cook until no pink remains, breaking it apart with a wooden spoon to ensure you are searing, not steaming.
  2. Add the diced onion and cook for 5 minutes until translucent.
  3. Stir in the minced garlic, 5g oregano, 2.5g red pepper flakes, salt, and pepper. Cook for 1 minute until the garlic is fragrant.
  4. Pour in the 800g marinara sauce. Let it simmer on low for 10 minutes.
  5. In a medium bowl, whisk the 425g ricotta, the lightly beaten egg, 50g Parmesan, and 10g chopped parsley until smooth.
  6. Spread 1 cup of the meat sauce onto the bottom of the 9x13 dish.
  7. Place 3 or 4 oven ready noodles over the sauce. It’s okay if they overlap slightly.
  8. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining meat sauce and 85g (1 cup) of mozzarella.
  9. Continue the layers (noodles, ricotta, sauce, mozzarella) twice more.
  10. The top layer should be noodles covered in the last of the sauce and the remaining mozzarella.
  11. Cover tightly with foil. Bake at 190°C for 25 minutes.
  12. Remove the foil and bake for another 20 minutes. Bake until the cheese is golden and crackling.
  13. Let the lasagna sit for 15 minutes before cutting.