- 1 tablespoon olive oil
- 2 cups onion, chopped
- 4 cloves garlic, minced
- 1 pound lean ground beef
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- Salt and ground black pepper, to taste
- 2 eggs, beaten
- 1 (15 ounce) container part-skim ricotta cheese
- 1 1/2 cups grated Parmesan cheese, divided
- 1/4 cup chopped fresh parsley
- 1 1/2 tablespoons salt
- 12 oven-ready lasagna noodles
- 1 pound shredded mozzarella cheese
- Heat oil in a large skillet over medium-high heat. Add onions; saute until soft, 4 to 5 minutes. Add garlic and beef; continue to cook until meat loses its pink color, 4 to 5 minutes longer. Stir in basil, oregano, red pepper and tomatoes; season with salt and pepper. Bring to a simmer and cook over medium-low heat, stirring occasionally and adding water if necessary to make a thick sauce, about 20 minutes.
- Adjust oven rack to center position and heat oven to 400 degrees F (205 degrees C). Mix eggs, ricotta, 1/2 cup Parmesan cheese and parsley in a small bowl. In a 9×13 inch lasagna pan, dissolve 1 1/2 tablespoons salt in 2 quarts of hot tap water. Add lasagna noodles; soak until soft and pliable, about 10 minutes. Drain and set aside.
- To assemble the lasagna, spoon about 1/2 cup of sauce over the lasagna pan bottom. Make 3 layers in the following order: 3 lasagna noodles, 1 cup sauce, 1/2 cup ricotta, 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Top with remaining lasagna noodles, mozzarella and Parmesan cheese. Seal with foil.
- Bake until hot and bubbly, about 30 minutes. Remove foil, turn on broiler and broil until cheese is brown, 1 to 2 minutes. Remove from oven, let stand 10 minutes, cut, and serve.