Ingredients:
1 finely chopped onion
3 cloves garlic, minced
1 jar (24 ounces) marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 pound cheese lasagna sheets
1 pound ground beef (or substitute with ground turkey or plant-based protein for a vegetarian option)
2 cups shredded mozzarella cheese
1 cup creamy ricotta cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
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Refreshing Creamy Cucumber Shrimp Salad
Instructions:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Cook the cheese lasagna sheets according to the package instructions until they’re al dente. Drain them and set aside.
In a large skillet, cook the ground beef over medium heat until it’s browned. Add the chopped onion and minced garlic, and cook them until they’re softened.
Stir in the marinara sauce, dried oregano, dried basil, salt, and pepper. Simmer the mixture for 10 minutes to allow the flavors to meld.
In a mixing bowl, combine the shredded mozzarella cheese, creamy ricotta cheese, and grated Parmesan cheese.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Layer it with cooked cheese lasagna sheets, followed by a layer of the cheese mixture. Repeat these layers, ending with a final layer of meat sauce on top.
Cover the baking dish with aluminum foil and bake it in the preheated oven for 30 minutes.
Remove the foil and sprinkle additional mozzarella cheese on top, if desired. Bake the lasagna for an additional 10-15 minutes, or until the cheese is melted and bubbly