Lasagna Recipe

In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 chopped onion and cook until translucent, about 3-4 minutes. Add 3 cloves garlic and cook 30 seconds more. Add 1 lb ground beef and brown, breaking it up as it cooks. Drain excess fat.

Stir in 4 cups marinara sauce. Season with 1 tsp salt and 0.5 tsp black pepper. Simmer on low heat for 15-20 minutes.

In a bowl, whisk together 1.5 cups ricotta cheese, 1 egg, 0.5 cup grated Parmesan, and 2 tbsp chopped fresh basil. Season with a pinch of salt and pepper and mix until smooth.

Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of sauce on the bottom. Layer 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over noodles, then sprinkle with about 1 cup mozzarella. Repeat layering two more times, finishing with a top layer of sauce and the remaining mozzarella and Parmesan on top; the 12 sheets should be used evenly across layers.

Cover the dish with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and bubbly. Let lasagna rest 10-15 minutes before slicing.

Garlic bread prep

In a small bowl, mix 4 tbsp softened butter with 1 tsp garlic powder and 1 tbsp chopped parsley. Slice 1 French bread loaf in half lengthwise and spread the garlic butter mixture evenly. Bake in the oven at 375°F (190°C) for 8-10 minutes until golden.

Side salad prep

Wash and dry 1 head of romaine lettuce. Halve or chop 2 cups cherry tomatoes and 1 cucumber. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper to make a simple vinaigrette. Toss lettuce with tomatoes and cucumber and drizzle with dressing just before serving.

To serve, slice lasagna and plate with warm garlic bread and a fresh side salad.