Cheesy Baked Lasagna with an Epic Cheese Pull Tips, FAQ & printable recipe

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 lb ground beef (85% lean)
• 2 tbsp tomato paste
• 4 cups marinara sauce (two 15-oz jars)
• 2 tsp dried oregano
• 1 tsp kosher salt, plus more for the pasta water
• 1/2 tsp freshly ground black pepper
• 12 lasagna noodles
• 15 oz whole-milk ricotta cheese
• 1 large egg
• 3 cups shredded mozzarella, divided
• 1 cup grated Parmesan, divided
• Fresh basil leaves, for serving (optional)

Instructions

1. Heat the olive oil in a large deep skillet over medium-high heat. Add the chopped onion and cook, stirring, until it softens and turns translucent, about 4 minutes. Stir in the garlic and cook for 30 seconds, then add the ground beef, breaking it up with a spatula. Cook until no pink remains and the beef is browned, about 7 minutes.
2. Stir the tomato paste into the beef and cook for 1 minute until it darkens. Pour in the marinara sauce, then add the oregano, salt and pepper. Bring to a gentle simmer, reduce the heat to medium-low, and cook uncovered for 15 minutes, stirring now and then, until the sauce thickens enough to coat the spatula.
3. While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Cook the lasagna noodles for 8 minutes, two minutes shy of the package time, stirring occasionally so they do not stick. Drain them and lay them flat on a cutting board or sheet pan, brushed lightly with a little oil so they do not cling together.
4. In a medium bowl, stir together the ricotta, the egg, 1/2 cup of the Parmesan, and a good grind of black pepper until smooth and evenly combined. The filling should be thick enough to hold its shape on a spoon, which keeps the layers distinct instead of letting them bleed together while the lasagna bakes.
5. Preheat the oven to 375°F (190°C). Spread 1 cup of meat sauce over the bottom of a 9x13-inch baking dish. Lay down 4 noodles in a single layer, then dollop one-third of the ricotta filling over them and spread it gently. Scatter 3/4 cup of mozzarella on top and finish with 1 cup of sauce.
6. Add 4 more noodles, then repeat the ricotta, mozzarella and sauce layers two more times, pressing down gently after each round so the layers sit snug and even. Use 4 cups of sauce in total across the layers, keeping the last cup for the top. Work quickly but carefully so the noodles stay intact.
7. Lay the final 4 noodles over the top, spoon the remaining sauce over them and spread it edge to edge so no noodle is exposed. Cover the surface evenly with the remaining 1 1/2 cups of mozzarella and the remaining 1/2 cup of Parmesan, going all the way to the corners for maximum crusty, cheesy edges.
8. Cover the dish tightly with aluminum foil, tenting it slightly so the foil does not touch the cheese. Bake at 375°F (190°C) for 30 minutes. Covered baking steams the noodles through and heats the center evenly, so the layers set without the cheese on top scorching or the edges drying out around the pan.
9. Remove the foil and bake another 20 to 25 minutes, until the top is deep golden brown and bubbling at the edges. The center should register at least 160°F (71°C), which confirms the eggs in the ricotta filling are fully cooked through. Rotate the dish halfway through for even browning if the oven runs hot in spots.
10. Take the lasagna out of the oven and let it rest at least 15 minutes before cutting. This pause lets the sauce thicken and the layers firm up, so each slice holds together and delivers a dramatic cheese pull instead of sliding apart. Cut into 8 squares with a sharp knife, lift out with a spatula, and serve hot, with basil if using.