If you’re using traditional Ronzoni lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to package instructions, stirring occasionally to prevent sticking. Once done, drain and lay them flat on a parchment-lined surface to keep them from clumping.

Pro Tip: If using no-boil lasagna noodles, you can skip this step—they’ll absorb moisture from the sauce as they bake.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef (or Italian sausage) and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine.

Season with oregano, basil, salt, black pepper, and optional red pepper flakes for extra heat.

Let the sauce simmer for 15–20 minutes, stirring occasionally, until it thickens slightly.

Pro Tip: Want to take your sauce up a notch? Add ¼ cup of red wine while simmering for a deeper, more complex flavor.

In a medium bowl, combine ricotta cheese, Parmesan cheese, and 1 beaten egg.

Mix until smooth and creamy. This will add richness and structure to the lasagna layers.

Pro Tip: For extra creaminess, mix in a handful of shredded mozzarella to the ricotta filling.

Spread ½ cup of meat sauce evenly on the bottom of a 9x13-inch baking dish. This prevents sticking and keeps the first layer flavorful.

Place 3 lasagna noodles on top of the sauce.

Spread ⅓ of the ricotta cheese mixture over the noodles.

Sprinkle a layer of shredded mozzarella and a bit of Parmesan.

Spoon 1 cup of meat sauce over the cheese layer.

Repeat the layers two more times (noodles → ricotta → mozzarella → sauce).

Finish with a final layer of lasagna noodles, the remaining sauce, and a generous amount of shredded mozzarella on top.

Pro Tip: Cover the dish loosely with foil (sprayed with cooking spray) to prevent the cheese from sticking while baking.

Preheat your oven to 375°F (190°C).

Cover and bake for 25 minutes to allow the flavors to meld.

Remove the foil and bake for another 15–20 minutes, until the top is golden brown and bubbly.

Let the lasagna rest for at least 10 minutes before slicing. This helps it set for perfect, mess-free servings.

Pro Tip: Garnish with fresh basil leaves or a sprinkle of Parmesan for an elegant finishing touch.