Classic Beef and Tomato Lasagna

Preheat your oven to 375°F (190°C). Cook the lasagna noodles in a large pot of salted boiling water according to package directions until slightly under al dente. Drain and set aside on parchment paper.

In a large skillet over medium-high heat, brown the ground beef with the chopped onion and garlic until the meat is fully cooked. Drain excess fat.

Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Simmer the sauce on low heat for 15-20 minutes until thickened. Season with salt and pepper to taste.

In a medium bowl, combine the ricotta cheese, beaten egg, and half of the parmesan cheese. Mix well.

To assemble, spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish. Lay 3-4 noodles over the sauce. Spread a layer of the ricotta mixture over the noodles, followed by a sprinkle of mozzarella.

Repeat layers (sauce, noodles, ricotta, mozzarella) until all ingredients are used, finishing with a generous layer of mozzarella and the remaining parmesan on top.

Cover the dish with foil (tented so it doesn't touch the cheese) and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the cheese is bubbly and golden brown.

Let the lasagna rest for at least 15 minutes before slicing to allow the layers to set.