Method
Brown the beef with the onion. Add the garlic, then tomato sauce and oregano; simmer for 20 minutes and season.
Cook the noodles just until pliable if required by the package. Mix the ricotta, egg, parsley, half the Parmesan, salt, and pepper.
Layer sauce, noodles, ricotta mixture, and mozzarella in a 9-by-13-inch dish, repeating and finishing with sauce, mozzarella, and remaining Parmesan.
Cover and bake at 375°F for 45 minutes. Uncover and bake until browned, 15–20 minutes. Rest for 20 minutes before cutting.
Notes
The rest is essential for clean slices and even portions.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the tomato sauce called for in the meat sauce and layers, use Tomato Mother Sauce.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For a béchamel-based lasagna variation, Béchamel Mother Sauce can replace the ricotta layer while the full lasagna method above remains usable as written.