Everyone needs a go-to lasagna recipe.
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
- 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.