Four Cheese Lasagna with Garlic Bread

Instructions

1. 1

   Prepare the Meat Sauce

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
   • Add the ground beef to the pot. Break it apart with a spoon and cook for 6-8 minutes until browned. Drain off any excess grease.
   • Stir in the crushed tomatoes, tomato paste, oregano, basil, sugar, red pepper flakes (if using), 1 tsp of salt, and 0.5 tsp of black pepper.
   • Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 30 minutes (or up to 90 minutes for a deeper flavor).
2. 2

   Prepare the Ricotta Filling and Preheat Oven

   • While the sauce simmers, preheat your oven to 375°F (190°C).
   • In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, 1 cup of the parmesan cheese, the remaining 0.5 tsp salt, and the remaining 0.25 tsp black pepper.
   • Mix until everything is well combined. Set aside.
3. 3

   Assemble the Lasagna

   • Spread 1 cup of meat sauce evenly over the bottom of a 9x13 inch baking dish.
   • Arrange 4 no-boil lasagna noodles on top of the sauce, slightly overlapping if necessary.
   • Spread half of the ricotta mixture evenly over the noodles.
   • Layer with 4 slices of provolone cheese, then sprinkle with 1 cup of shredded mozzarella.
   • Spoon about 1/3 of the remaining meat sauce over the cheese layer.
   • Repeat the layers: 4 noodles, the rest of the ricotta mixture, the remaining 4 provolone slices, and another 1 cup of mozzarella.
   • Spoon another 1/3 of the meat sauce over the top.
   • Place the final 4 noodles on top. Cover completely with the remaining meat sauce, ensuring the edges are covered to prevent them from drying out.
   • Sprinkle the top evenly with the remaining 1 cup of mozzarella and the remaining 0.5 cup of parmesan cheese.
4. 4

   Bake the Lasagna

   • Cover the baking dish tightly with aluminum foil. To prevent the cheese from sticking, you can lightly spray the underside of the foil with cooking spray.
   • Bake in the preheated oven for 30 minutes.
   • Carefully remove the foil and continue to bake for another 20-25 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
5. 5

   Rest and Serve

   • Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing.
   • This crucial step allows the layers to set, preventing the lasagna from falling apart when you cut into it.
   • Slice and serve warm.