This was the best lasagna - I promise. Yes it was scrumptious, utterly satisfying and warmed us through on a cold night but honestly it was the easiest lasagna I've ever put together. I used to go the old fashioned bechamel sauce route. Never again, mixing up a tub of ricotta with a couple of eggs is soooo much easier and lighter and ten times more delicious. And yes I did cheat with oven ready lasagna noodles and Rao's tomato sauce in a jar. And yes, I did eat the leftovers cold standing in front of the fridge with the door open the next morning, it's that good. Try it, you'll see.
1 packet, oven ready lasagna noodles
A couple of tablespoons of olive oil
1 lb lean ground beef
1 onion, finely chopped
3 cloves garlic, minced
sea salt and freshly ground black pepper
2, 14oz jars of homemade or your favorite store bought tomato sauce
1/2 cup Parmesan cheese
14 oz tub of ricotta cheese
1, 4 oz ball of fresh mozzarella cheese, roughly grated
handful of fresh parsley or basil, chopped
Heat the oven to 375F
Pour a couple of tablespoons of olive oil in to a large sauté pan, add the chopped onion, sprinkle with salt and sauté on a medium low flame for 10-12 minutes or until transculent and just turning golden. Add the garlic and sauté for another 2 minutes.
Add the beef, break up with a wooden spoon and brown. Pour off the excess fat. Add the jars of tomato sauce. Stir well, bring to the boil, then turn down to a simmer for about 10 minutes.
While the beef is cooking, mix together the ricotta, 1/4 cup of the Parmesan cheese, fresh herbs and the 2 beaten eggs.
Place a layer of noodles in your lasagna pan, spread over a layer of the ricotta mixture, sprinkle a little of the grated mozzarella, then spoon over a generous amount of the meat sauce. Repeat. End with a layer of meat sauce and sprinkle over the leftover 1/4 cup of Parmesan cheese over the top.
Cover the lasagna with aluminum foil, place the pan on a baking sheet and put into the oven for approximately 50 minutes to 1 hour, remove the foil after 30 minutes to allow the top to turn golden and bubbling.
Remove from the oven and allow to rest and "set up" for about 10 minutes - if possible - it's hard because of all that bubbling cheesiness. Serve with extra Parmesan for good measure.