Preparation Steps

• Preheat the oven to 375°F (190°C). If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles according to package directions until al dente; drain and lay flat to prevent sticking.
• Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
• Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 7–8 minutes. Drain excess fat if necessary.
• Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Bring to a simmer, reduce heat to low, and simmer uncovered for 20 minutes, stirring occasionally.
• In a medium bowl, combine ricotta cheese, beaten eggs, half of the grated Parmesan, and a pinch of salt and pepper. Mix until smooth.
• Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Layer 3–4 lasagna noodles over the sauce, spread one-third of the ricotta mixture over the noodles, spoon one-third of the meat sauce, and sprinkle one-third of the shredded mozzarella. Repeat two more layers, finishing with the remaining mozzarella and Parmesan on top.
• Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden.
• Let the lasagna rest for 10 minutes before slicing to allow layers to set. Serve warm with extra Parmesan if desired.