- 1 lb ground beef
- 2 cups of mozzarella cheese, shredded
- 2 cups of ricotta cheese, shredded
- 1/2 cup of parmesan cheese, grated
- 1/4 cup of fresh parsley, chopped
- 1 egg, lightly beaten
- 1 packet of red tomato sauce
- 1 cup of water
- 12 lasagna noodles, uncooked
Preheat the oven to 350 °F (180 °C).
Heat oil in a large saucepan and add the beef. Cook over a medium heat until the meat has softened and browned.
Meanwhile, add 1 1/4 cups of mozzarella, the ricotta cheese, 1/4 cup of parmesan cheese, parsley and egg in a bowl. Mix all the ingredients thoroughly until well blended. Set aside.
Drain the meat and transfer back to the saucepan. Stir in red tomato sauce. Add water to the meat mixture and keep on stirring until well blended.
Pour 1 cup of red tomato sauce onto the bottom of baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat the same process with the layers until you have run out of ingredients. Finish with the remaining lasagna noodles, sauce and cheeses. Cover the lasagna with foil.
Bake in the oven for 1 hour. Remove the foil after 45 minutes so it gets well heated through. Remove from the oven and allow the lasagna to cool down for 15 minutes before serving.