Easy Meat and Cheese Lasagna

Preheat the oven to 350 degrees F (180 degrees C). Heat Olive Oil (1 tsp) in a pot over medium-high heat. Add Ground Beef (455 g) and cook until browned. Strain excess grease. Add Onion (1), Garlic (3 cloves), Salt (to taste) and Ground Black Pepper (to taste) and cook for 3-5 minutes.

Stir in Canned Crushed Tomatoes (795 g), Italian Seasoning (1 Tbsp), and season with Salt (to taste) and Ground Black Pepper (to taste). Mix until well combined, cover and simmer on low heat while you prepare the cheese mixture.

In a large bowl, combine Ricotta Cheese (425 g), Parmesan Cheese (45 g), Fresh Parsley (1 Tbsp), Shredded Mozzarella Cheese (45 g), Salt (to taste), Ground Black Pepper (to taste), and Egg (1). Mix until well blended.

Spread about 1 cup meat sauce onto the bottom of a 9×13 baking dish; top with 3 of the Lasagna Noodles (3), spread 1/2 of the ricotta cheese mixture and sprinkle 1 cup of Shredded Mozzarella Cheese (85 g).

Repeat with a second layer. Spread meat sauce, top with 3 of the Lasagna Noodles (3), spread 1/2 of the ricotta cheese mixture and sprinkle 1 cup of Shredded Mozzarella Cheese (85 g).

Top with remaining Lasagna Noodles (3), meat sauce mixture, 1 more cup of the Shredded Mozzarella Cheese (85 g) and grate more Parmesan Cheese (4 Tbsp) on top.

Bake for 35-40 minutes. After it bakes allow to cool for 10-15 minutes.