Start by building flavor from the ground up.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and sauté until soft and translucent—about 3–4 minutes.

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

Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon as it cooks.

Drain any excess grease, then stir in tomato paste, marinara sauce, oregano, crushed red pepper flakes (if using), and season with salt and pepper.

Let the sauce simmer for 10–15 minutes to deepen the flavor.

💡 Pro Tip: The longer it simmers, the richer it gets. Just be sure to stir occasionally to prevent sticking.

While the sauce simmers, mix up the creamy middle layer.

In a medium bowl, combine ricotta cheese, Parmesan, egg, salt, and black pepper.

Stir until smooth and set aside.

You can also fold in some chopped parsley or basil for a fresh herbal note.

If you're using traditional lasagna noodles:

Cook them according to package instructions until just al dente—they’ll finish softening in the oven.

Drain and lay them flat on a clean towel to prevent sticking.

Using oven-ready noodles? Skip this step—but be generous with your sauce!

Now for the fun part—layering!

In a 9x13-inch baking dish, follow this order:

Spread a thin layer of meat sauce on the bottom.

Add a layer of noodles.

Spread ⅓ of the ricotta mixture over the noodles.

Sprinkle with mozzarella.

Repeat: Sauce → Noodles → Ricotta → Mozzarella.

Finish with a final layer of noodles, the remaining sauce, and a generous topping of mozzarella and Parmesan.

Preheat your oven to 375°F (190°C).

Cover the dish loosely with foil (tip: spray the foil with nonstick spray to avoid sticking).

Bake for 25 minutes, then uncover and bake an additional 15–20 minutes, until the top is golden and bubbly.

Let the lasagna rest for 10–15 minutes before slicing—this helps it set and makes serving easier.