A good lasagna starts with a flavorful sauce, and letting it simmer makes all the difference.

Sauté the aromatics – Heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté the onions until soft and translucent (about 3 minutes). Stir in the garlic and cook for another 30 seconds until fragrant.

Brown the meat – Add the ground beef or Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked through, then drain any excess fat.

Build the sauce – Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, basil, salt, black pepper, and red pepper flakes. Mix well and bring to a gentle simmer.

Let it develop flavor – Lower the heat and let the sauce simmer for 20–25 minutes, stirring occasionally. This allows the flavors to deepen and meld beautifully.

This creamy layer balances the tangy sauce and tender pasta for the ultimate lasagna experience.

In a medium mixing bowl, combine ricotta cheese, egg, shredded mozzarella, grated Parmigiano-Reggiano, and parsley.

Stir until smooth and well incorporated. Set aside until ready to layer.

To ensure the noodles hold their shape and texture, cook them properly:

Bring a large pot of salted water to a rolling boil.

Add Ronzoni lasagna noodles and cook 1–2 minutes less than the package instructions (they will finish cooking in the oven).

Drain the noodles and lay them flat on a parchment-lined baking sheet to prevent sticking.

Now comes the fun part—layering everything to create a balanced and delicious lasagna.

Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish to prevent sticking.

Layer the first set of noodles, slightly overlapping them.

Spread half of the ricotta mixture evenly over the noodles.

Spoon a generous amount of meat sauce on top.

Sprinkle with shredded mozzarella and Parmigiano-Reggiano for extra cheesiness.

Repeat the layers – Add another layer of noodles, the remaining ricotta mixture, more sauce, and cheese.

Finish with a final layer of noodles, topped with the remaining meat sauce and a generous sprinkle of mozzarella and Parmigiano-Reggiano.

Preheat the oven to 375°F (190°C).

Cover the lasagna with foil (to keep it moist) and bake for 25 minutes.

Remove the foil and bake for an additional 15–20 minutes, until the cheese is golden brown and bubbly.

Let the lasagna rest for 10–15 minutes before slicing—this helps it set for perfect layers.

Slice into generous portions and garnish with fresh basil or parsley. Serve with garlic bread and a crisp green salad for the ultimate Italian comfort meal.