Fills a 9x13 inch pan. Serves 4-6

Adapted from All Recipes

• 1 tablespoon olive oil

• 1 onion, diced

• 5-6 ounces (160 grams) mushrooms, stems removed, washed, and diced

• 1 large carrot, peeled and diced

• 4-5 cloves garlic, minced

• 1 pound ground beef

• 1 can (14 ounces/400 grams) diced tomatoes

• 1 can (14 ounces/400 grams) premade tomato sauce

• 3 tablespoons tomato paste

• ¼ cup water

• 3 sun-dried tomatoes, coarsely chopped (optional)

• 1 tablespoon sugar

• 1 tablespoon oregano, divided

• 3 tablespoons Italian seasoning, divided

• 1 teaspoon fresh thyme

• 2 tablespoons fresh basil, or 1 ½ teaspoons dried basil

• 1 tablespoon salt, divided

• 1 teaspoon black pepper, divided

• 12 lasagna noodles

• 8-9 ounces (250 grams) ricotta cheese

• 1 egg

• 8-9 ounces (250 grams) mozzarella cheese, sliced

• 3 ounces (85 grams) parmesan cheese, grated

1. Heat a medium pot over medium heat. As it’s heating up, add the olive oil. Once hot, add the onions and sauté for 1 minute. Add the mushrooms and carrots and sauté for 5 minutes, until the onions are glassy, the mushrooms start to shrivel, and the carrots begin to soften.

2. Add the garlic to the pot and let everything sauté for an additional 1-2 minutes. Add the ground beef and cook until well browned, about 5 minutes, breaking up the beef with a wooden spoon as it cooks.

3. Stir in the diced tomatoes, premade tomato sauce, tomato paste, and water. Mix until well combined.

4. Tip in the sun-dried tomato, sugar, oregano, Italian seasoning, thyme, basil, 2½ teaspoons salt, and pepper and mix everything together. Simmer, covered, for about 1½ hours, stirring occasionally. Taste and adjust seasoning to your preferences.

5. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water for 8-10 minutes. Drain noodles and set aside.

6. In a mixing bowl, combine ricotta cheese, egg, and ½ teaspoon salt and whip everything together with a fork until blended and fluffy.

7. Preheat the oven to 375° F (190° C).

8. To assemble:

   1. Spread a helping of the sauce on the bottom of a 9x13-inch baking dish until you can’t see the bottom anymore.

   2. Arrange the noodles, lengthwise, over the sauce.

   3. Spread a quarter to a half of the ricotta cheese mixture on top.

   4. Top with a third of the mozzarella cheese slices.

   5. Spoon more of the meat sauce over the mozzarella and sprinkle with a quarter of the Parmesan cheese.

   6. Repeat the layers and top with remaining mozzarella and Parmesan cheese.

      • If the top layer is noodles, the noodles will become crispy as they bake

   7. Cover with foil

9. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.

10. Let the lasagna rest for 15 minutes before serving.

11. Enjoy!