Heat olive oil in large skillet over medium heat. Add onions and cook until translucent (3 minutes).
Add ground beef to skillet. Cook until browned, breaking into small pieces (7 minutes). Drain excess fat.
Add minced garlic to skillet, cook 1 minute. Stir in marinara sauce and simmer 5 minutes.
In separate bowl, combine ricotta, egg, ¼ cup Parmesan, basil, salt, and pepper.
Spread ¾ cup meat sauce in bottom of 9×13 inch (23x33cm) baking dish.
Place 4 noodles over sauce, overlapping slightly.
Spread half of ricotta mixture over noodles.
Sprinkle with ⅓ of mozzarella and ⅓ of remaining Parmesan.
Repeat layers: meat sauce, noodles, remaining ricotta, ⅓ of cheeses.
Top with final layer of noodles, remaining meat sauce, and remaining cheeses.
Cover dish tightly with aluminum foil. Bake 25 minutes.
Remove foil. Bake uncovered 15 minutes until cheese is golden and bubbly.
Let stand 15 minutes before cutting.
FAQ
Q: Can I use no-boil lasagna noodles?
A: Yes, adjust liquid content by adding ¼ cup water to sauce.
Q: Can I substitute cottage cheese for ricotta?
A: Cottage cheese may be used but requires draining and blending for similar texture.
Q: How do I prevent watery lasagna?
A: Thoroughly drain cooked noodles and meat mixture before assembly.
You Must Know
Meat must be fully browned and drained before saucing
Noodles require immediate cooling after cooking to prevent sticking
Resting period after baking allows layers to set
Oven rack position affects browning (center recommended)
Storage Tips
Refrigerate within 2 hours of cooking
Store covered up to 4 days
Freeze unbaked or baked portions up to 3 months
Reheat refrigerated portions at 350°F (175°C) for 20 minutes
Thaw frozen lasagna overnight before reheating
