Classic Beef Lasagna with Ricotta

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente, then drain and set aside.

In a large skillet over medium-high heat, brown the ground beef with the diced onions until the meat is no longer pink. Drain any excess grease.

Stir the marinara sauce into the cooked beef mixture and let it simmer for 10 minutes over low heat to meld the flavors.

In a medium bowl, combine the ricotta cheese, egg, 1/4 cup of the Parmesan cheese, and chopped parsley. Mix until well combined.

Spread 1 cup of the meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3-4 lasagna noodles on top.

Spread one-third of the ricotta mixture over the noodles, then sprinkle with 1/2 cup of mozzarella cheese and another layer of meat sauce.

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

Cover the dish with foil (tented to avoid touching the cheese) and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the cheese is golden and bubbling.

Let the lasagna rest for at least 15 minutes before slicing to ensure the layers stay intact.