Instructions

• Preheat the oven to 375 degrees.
• Boil the lasagna noodles according to the package directions, but drain a minute or two before the time given.
• Start by making the sauce in a large skillet or pot. Add the oil over medium heat, then add the onions and cook for 5-7 minutes until softened.
• Add the garlic, cook for a minute more and then add the beef to the skillet. Brown the beef by breaking up with a spoon until cooked through, drain any grease from the pan if desired.
• Pour in the tomato sauce and add the salt, pepper, Italian seasoning, and garlic powder. Stir and bring to a simmer.
• Stir the water into the sauce and let simmer, partially covered for 20 minutes until the sauce has thickened. Stir the sauce occasionally while it’s cooking.
• While the sauce is cooking, stir together the ricotta cheese, egg, salt, pepper to taste, nutmeg, parmesan cheese, and parsley in a medium bowl.
• Assemble the lasagna by spreading ½ cup of sauce on the bottom of a 9″ x 13″ baking dish.
• Lay 4 noodles, overlapping to cover the bottom of the dish.
• Now spread half of the ricotta mixture on top of the noodles, then cover with ⅓ of the mozzarella cheese (about ½ cup per layer).
• Add about ⅓ of the sauce to the top of the cheese, making sure the cheese is all covered with sauce.
• Next add another layer of lasagna noodles followed by the other half of the ricotta cheese mixture.
• Spoon another ⅓ of the sauce over the cheese, then another ½ cup of mozzarella cheese.
• Add the final layer of noodles to the lasagna, followed by the rest of the sauce and the rest of the mozzarella cheese.
• Spray a piece of aluminum foil with cooking spray, then cover the baking dish and place the lasagna in the oven for 30 minutes.
• After 30 minutes of baking, remove the foil and place the dish back in the oven for 15-20 minutes until the cheese is bubbling on top and the lasagna is warmed through.
• Remove the lasagna from the oven and let rest 10 minutes before cutting and serving.