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4-quart saucepan that’s oven-safe (no plastic handles).
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Soak lasagna noodles in a large pot of boiling salted water until al dente.
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Place a large frying pan over medium-high heat. Add oil and then ground beef. Stir and cook several minutes until it starts to brown.
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Drain off excess fat, and add in oil, onions, and garlic. Stir and cook until the onions are translucent.
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Add the tomato sauce and cook several minutes until thick enough to form mounds, and remove from heat.
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In a medium bowl, combine the ricotta, parmesan and egg, mixing until smooth.
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By now your noodles should be ready. Drain them and toss in oil to prevent sticking. Slice 6 noodles in half widthwise and set aside.
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Rub inside of pan with oil and lay 12-15 noodles according to the video.
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Add 1/2 of mozzarella, then spread on 1/3 of meat mixture. Then add 2 noodle halves you cut to create a layer.
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Spread 1/2 of ricotta mixture, followed by 1/3 of meat mixture and remaining mozzarella, saving just a large pinch. Add 2 more noodle halves.
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This is the home stretch: add remaining ricotta and then remaining meat. Fold in the lasagna noodles to the center following the video.
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Add the last pinch of mozzarella to the middle only (important: don’t let them go down the sides or the lasagna will stick to the pan).
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Bake for 40-45 minutes until the cheese is golden. Remove from the oven to cool 10 minutes.
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Invert the lasagna cake onto a large serving plate. Sprinkle with parmesan and optional basil. Serve and enjoy!