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1
Peel the onion and chop into 1/4-inch pieces.
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2
Peel the garlic and finely chop.
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3
Place the ground beef in a large saute pan with the onions and cook over medium-high heat, stirring frequently, for 10 to 12 minutes, until cooked through.
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4
Drain off any fat, season with salt and pepper, and add the garlic to the pan.
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5
Cook, stirring constantly, for 1 minute.
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6
Remove the pan from the heat and stir in the spaghetti sauce.
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7
Preheat the oven to 350F.
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8
Spread a little of the sauce around the bottom of a 9 by 13-inch baking pan.
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9
Arrange 4 noodles down the center of the pan.
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10
(They wont go all the way to the sides of the pan, but they will expand as they cook and fill in the edges.)
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11
Spread one third of the sauce over the noodles and top with half of the ricotta cheese and half of the mozzarella cheese.
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12
Continue the layering with noodles, another third of the sauce, the rest of the ricotta, more noodles, and cover with the remaining sauce.
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13
Cover the pan tightly with aluminum foil.
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14
(The lasagna can be refrigerated for up to 1 day before baking.)
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15
Bake for 1 hour.
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16
Remove the aluminum foil, sprinkle with the remaining mozzarella cheese, and bake for 10 minutes, or until the cheese is bubbly.
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17
Remove from the oven and let stand for 15 minutes before serving.
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18
Cut into 12 squares and serve warm.
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19
This is an easy recipe to adjust for vegetarians.
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20
You can just leave out the meat, substitute zucchini for the ground beef, or add layers of spinach over the sauce.
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21
There are many more variations, but you get the idea.
