Classic Homemade Lasagna

Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, then drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over, about 6-8 minutes. Add the onion and garlic, cook until softened, about 3-4 minutes.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer for 15-20 minutes until the sauce thickens slightly and the flavors meld together.

Meanwhile, mix the ricotta cheese, egg, and half the mozzarella in a bowl until well combined. Season with a pinch of salt and pepper.

Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Layer half the noodles over the sauce, then spread half the ricotta mixture over the noodles.

Add half the remaining meat sauce, then repeat with remaining noodles, ricotta mixture, and meat sauce. Top with the remaining mozzarella and sprinkle with Parmesan cheese.

Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 15-20 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before serving.