Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 24 oz high-quality marinara sauce
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 10 no-boil lasagna noodles
  • 3 cups shredded low-moisture mozzarella cheese

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until deeply browned, breaking it apart with a spoon. Drain excess fat.
  2. Add minced garlic to the skillet and sauté for 60 seconds until aromatic. Stir in marinara sauce, dried oregano, and balsamic vinegar. Simmer for 8–10 minutes.
  3. In a medium mixing bowl, combine ricotta cheese, beaten egg, 1/4 cup of Parmesan cheese, parsley, salt, and pepper. Mix until smooth.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
  5. Layer 3-4 no-boil noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining meat sauce and 1 cup of mozzarella.
  6. Repeat layers twice more. Top with the remaining mozzarella and the last 1/4 cup of Parmesan cheese.
  7. Bake at 375°F (190°C) for 30 minutes until the cheese is bubbly and golden brown. Let rest for 10 minutes before slicing.