Does it get any better than lasagna?? It's like a warm hug from your mom. The biggest challenge with lasagna is realizing you need to start making it many many hours before you intend to eat it. Patience is a virtue with this one. The hardest part is the waiting game. I highly recommend this as a weekend cook when you have plenty of time. Lasagna is one of those things that is almost better as leftovers, so it's perfect for a make ahead weeknight meal situation. It's easy to make, feeds an army on a dollar, and with a little planning, can become your new favorite dinner menu item.
1 tablespoon olive oil
1 pound ground beef
2 cups marinara sauce https://www.recipesandqs.com/blog/marinara
16 oz. ricotta
1/2 cup grated parmesan
3 cups shredded mozzarella
1 teaspoon salt
1/4 teaspoon pepper
1 box lasagna noodles
In a large pan, heat olive oil over medium-high heat. Add ground beef and cook until browned with crispy edges. About 15 minutes.
Carefully add the marinara sauce. Be careful, it may splatter. Reduce heat to low and simmer for 30 minutes, covered. Let cool.
In a bowl, combine ricotta, egg, parmesan, and half of the mozzerella.
Preheat oven to 350 degrees.
In a 9x13 inch pan (I use the disposable foil pan), ladle a scoop of the meat sauce and spread evenly to the bottom of the pan.
Add a layer of UNCOOKED lasagna. Yes, I mean the regular kind you're supposed to boil, just don't boil it. Trust me here, I promise. This gives you the best sturdy textured lasagna, instead of the watery kind that falls apart when you serve it.
Place an even layer of the ricotta mixture on top of the noodles, about 1 cup.
Add a layer of the meat sauce.
Repeat the layering steps of noodles, ricotta, and meat sauce 2-3 more times.
Top with remaining mozzarella.
Cover tightly with foil and bake for 45 minutes.
Turn off oven and allow the lasagna to cool in the oven for another hour. The longer you allow that masterpiece to cool and set up, the better it will be.
Leftovers can be frozen for up to 6 months.