Lasagna

Ingredients

For 8 people

• 1 tbsp olive oil
• 6 oz yellow onion, finely chopped
• 2 tsp minced garlic
• 1 lb ground beef
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 tbsp tomato paste
• 1/2 cup water
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 15 oz whole-milk ricotta
• 1 large egg
• 3/4 cup grated Parmesan
• 12 no-boil lasagna noodles (9 oz)
• 16 oz shredded mozzarella
• 1/4 cup chopped fresh basil

Method

1. Build the ricotta layerIn a medium bowl, stir together the 15 oz ricotta, 1 large egg, 1/4 cup grated Parmesan, 1/4 tsp kosher salt, and 1/4 tsp black pepper until smooth. Cover and refrigerate while you make the sauce so the egg starts the filling with an even texture and the cheese firms up a little.
2. Brown the beef and onionHeat 1 tbsp olive oil in a large 12-inch skillet or Dutch oven over medium-high heat. Add the 6 oz chopped onion and cook for 4 to 5 minutes, stirring often, until the edges are translucent. Stir in 2 tsp minced garlic and 1 lb ground beef, breaking the meat up with a spoon, and cook for 6 to 8 minutes until no pink remains. If there is a lot of fat in the pan, spoon off the excess.
3. Simmer the tomato sauceStir 2 tbsp tomato paste into the beef for 1 minute so it darkens and loses its raw flavor. Add 1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce, 1/2 cup water, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a steady simmer, then cook uncovered for 20 to 25 minutes, stirring occasionally, until the sauce is thick enough to mound slightly on a spoon but still loose enough to hydrate the no-boil noodles. If it looks stiff, stir in 2 to 4 tbsp more water.
4. Heat the oven and start the panSet the oven to 375 F and let it fully preheat. Lightly grease a 9-by-13-inch baking dish. Spread 1 cup of the meat sauce over the bottom of the dish so the noodles do not stick and so the first layer starts with moisture.
5. Assemble the first two layersLay 4 no-boil noodles over the sauce, trimming only if needed to fit. Spread one third of the ricotta mixture over the noodles, then sprinkle one third of the shredded mozzarella over that. Spoon 1 1/2 cups meat sauce over the cheese, nudging it to the corners so every noodle edge gets sauce. Repeat with 4 more noodles, another third of the ricotta, another third of the mozzarella, and another 1 1/2 cups sauce.
6. Finish the top layerAdd the remaining 4 noodles, the last third of the ricotta mixture, the remaining mozzarella, and the rest of the meat sauce. Scatter 1/2 cup grated Parmesan over the top. Press down very gently with a spatula so the top layer sits in contact with the sauce, which helps the pasta soften evenly in the oven.
7. Bake until bubbling and brownedCover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted, the edges are bubbling, and the top has browned in spots. If the top browns too quickly, lay the foil back on loosely for the last few minutes. For safety, the center should reach 165 F.
8. Rest, garnish, and serveLet the lasagna rest for 20 minutes before slicing so the layers set and the sauce stays in the pan instead of running. Scatter 1/4 cup chopped fresh basil over the top, then cut into 8 squares with a sharp knife or spatula. Serve hot from the dish for the cleanest layers.