Easiest Lasagna Ever

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 1 (28-ounce can Tomatoes

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 9 Lasagna noodles

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 1/2 cups Mozzarella
  • 1/4 cup Parmesan
  • 1 (15-ounce package Whole milk ricotta

Found on damndelicious.net

Description

Ingredients

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 pound ground beef*
• 1 onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon Italian seasoning
• 1 (15-ounce) package whole milk ricotta
• 3 1/2 cups shredded mozzarella, divided
• 1 large egg, beaten
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions

• Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.