Here’s what you will need:
1 pound ground beef
1/2 large yellow onion, chopped
2 cloves garlic, diced
1 tablespoon extra virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
1 pound oven-ready lasagna noodles
6 cups pasta sauce
3/4 cup Parmesan cheese, shredded
8 ounces fresh mozzarella cheese ball, sliced
1 cup ricotta cheese
Fresh parsley and basil for garnish
Preheat your oven to 350 degrees F.
In a 12-inch skillet, add the extra virgin olive oil and sauté your onions over medium-high heat until translucent. This will take about five minutes. Then, add the garlic and sauté it for a minute. Finally, add the ground beef, breaking it into small chunks. Season with red pepper flakes, salt, and pepper.
After cooking the beef for 8 – 10 minutes or until all the pink has disappeared, remove it from the skillet, place it in a bowl, and set it aside.
Take the skillet off the burner so that it can cool slightly. Then, add 1 1/2 cups of pasta sauce to the bottom, spreading it into a thin later.
Lay the noodle strips across the sauce, overlapping them slightly to create one layer. Spoon half of the beef on top of the noodle layer. Sprinkle evenly with 1/4 cup of Parmesan cheese and half of the mozzarella cheese. Top this with 1 1/2 cups of sauce.
Next, add another layer of noodles. Spread the remaining beef across this layer. Top with 1/4 cup of Parmesan cheese and the remaining mozzarella cheese. Again, top with 1 1/2 cups of sauce.
Add a final layer of noodles. Top with 1 1/2 cups of sauce.
Then, using a tablespoon, spread dollops of ricotta cheese evenly across the top of the lasagna. Garnish with the remaining 1/4 cup of Parmesan cheese.
Cover with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 10 minutes.
Carefully remove the skillet from the oven. Allow the pan to cool slightly and garnish with the fresh herbs.