Classic Lasagna Recipe

INGREDIENTS

kosher salt

1/2 lb. lasagna noodles

1 tsp. extra-virgin olive oil, plus more for drizzling

1 lb. ground beef

2 cloves garlic, minced

1 tsp. dried oregano

Freshly ground black pepper

25 oz. marinara

16 oz. whole milk ricotta

1/2 c. freshly grated Parmesan, divided

1/4 c. chopped parsley, plus more for garnish

1 lb. sliced mozzarella

DIRECTIONS

Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.

Meanwhile, in a large pot over medium-high heat, warm 1 teaspoon olive oil. Cook ground beef, breaking up with a wooden spoon, then add garlic and oregano and stir for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. Combine ricotta, half of the Parmesan, and parsley in a large mixing bowl and set aside.

In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a single layer of mozzarella, and a layer of ricotta mixture, then repeat layers. Top last layer of noodles with meat sauce, Parmesan, and mozzarella.

Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. Garnish with parsley and serve.