Easy family dinner classic (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 medium yellow onion
02 - 1 tablespoon olive oil
03 - 1 pound lean ground beef
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1 (24 to 25-ounce) jar marinara sauce (3 cups)
07 - 12 ounces low-moisture mozzarella cheese, shredded (about, 3 cups)
08 - 15 dry lasagna noodles (not no-boil, about 2/3 of a 1-pound box)
09 - 15 to 16 ounces whole-milk ricotta cheese (about 2 cups)

# Instructions:

01 - Arrange a rack in the middle of the oven and heat the oven to 400°F.
02 - Finely chop the yellow onion. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the onion, ground beef, salt, and pepper, and cook, breaking the beef into small pieces with a wooden spoon, until the beef is cooked through, 6 to 8 minutes. Remove from the heat and let cool for 5 minutes.
03 - Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Stir the remaining sauce into the ground beef mixture.
04 - Place 5 lasagna noodles in the baking dish, breaking them if needed to create a single layer. Dollop and spread 1 cup of the ricotta cheese over the noodles. Dollop and spread about 1 1/2 cups of the meat sauce on the ricotta, then sprinkle with 1 cup of the mozzarella.
05 - Arrange 5 more noodles over the mozzarella, followed by 1 cup of the ricotta cheese, 1 1/2 cups of the meat sauce, and 1 cup of the mozzarella. Top with a final layer of 5 noodles and the remaining sauce, spreading the sauce thin so that it almost completely covers the noodles. (Reserve the remaining 1 cup mozzarella for the end of baking.)
06 - Cover the dish tightly with aluminum foil. Bake for 1 hour. Check to make sure the noodles are done by poking the lasagna with a knife; the knife should slide easily through all the layers. If it doesn't, cover and cook for 15 minutes more.
07 - Uncover the lasagna and sprinkle with the remaining 1 cup mozzarella. Bake uncovered until the mozzarella is melted and lightly browned, and the sauce is bubbling, 8 to 10 minutes more.
08 - Let the lasagna cool on a wire rack for at least 15 minutes before serving.

# Notes:

01 - You can assemble this lasagna up to 24 hours ahead and refrigerate, covered with foil, before baking.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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