1 lb lean ground beef
1/2 medium onion, diced, about 3/4 cup
2 cloves garlic, minced
1 28-ounce can tomato sauce
1/2 6 oz can (3 oz) tomato paste
1 14-ounce can crushed tomatoes
2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano
1/4 cup chopped fresh parsley
1/4 cup fresh chopped basil
1 Tbsp Italian Seasoning
Pinch of garlic powder and/or garlic salt
1 Tbsp red wine vinegar
Salt and pepper
1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)
15 ounces Ricotta cheese
1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
1/4 lb (4 ounces) freshly grated parmesan cheese
In a large skillet heat olive oil until hot and add the ground beef. Cooked until lightly browned and cooked through. Remove the ground beef from the skillet with a slotted spoon making sure to drain all excess fat. Add onions to the skillet and sautee until browned. Add minced garlic and cook for 30 seconds more. Add the browned beef back to the skillet. Lower the heat and continue to cook for five minutes. Add the tomato sauce, tomato paste, and crushed tomatoes. Add a pinch of garlic powder and salt and pepper to taste. Bring the sauce to a simmer and then lower the heat and cook for about ten minutes to thicken.
While sauce is cooking, bring a pot of salted water to a boil. Add the dry lasagna noodles and cook until tender. Drain in a colander.
Spread olive oil in a large rimmed baking dish and align the noodles on the bottom of the dish. Ladle one cup of the sauce making sure to completely coat the noodles. Add the ricotta evenly in dollops and the mozzarella. Sprinkle grated parmesan cheese in a thin layer. Add a second layer of noodles and repeat the process. Bake at 375 degrees for 45 minutes.