In a large 12-inch skillet, heat 1 tbsp olive oil over medium-high. Sauté the onion with 1 tsp salt until soft and translucent, 6 minutes. Add the garlic and sauté for 30 seconds. Add the ground beef. Break up the beef and cook until browned, 8-12 minutes. Add salt, red pepper flakes, dried basil, tomato paste, and tomato sauce. Simmer for 8 minutes. Remove from heat and set aside.
2 lb ground beef, 1 cup diced onion, 2 tsp kosher salt, 3 cloves garlic, 3 tsp dried basil, ½ tsp red pepper flakes, 6 oz tomato paste, 2 cups tomato sauce
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, black pepper, 1 tsp salt, and parsley. Mix all ingredients.
30 oz ricotta cheese (2 15-oz containers), 2 eggs, 8 oz Parmesan cheese, ¼ cup fresh parsley, ½ tsp black pepper, 1 tsp kosher salt
Cook lasagna noodles al dente with six quarts of water. Once boiling, add ¼ cup of salt. Cook for 8-11 minutes. Drain and set aside.
10 oz lasagna noodles (10-12 noodles)
Grease a 9x13 pan well. Star by layering ½ cup of the red sauce evenly on the bottom of the pan. This will be a very thin layer but helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. Spoon half the ricotta mixture on top of the noodles. Next, add a layer of half the meat and red sauce. Layer on half a pound of mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining half pound of mozzarella cheese and reserved parmesan cheese.Note: At this point, the lasagna can be covered up tightly and frozen for up to one month. When ready to bake, let thaw in the refrigerator for eight hours.
1 lb mozzarella cheese
Bake at 350°F for 45 minutes, bubbling throughout the lasagna. Once baked, cool for 15 minutes before cutting into pieces.