Instructions

1. Preheat the oven to 375 degrees.
2. Boil the lasagna noodles a minute or two shy of the package directions. Drain and rinse with cold water, separating the noodles so they don’t stick together.
3. While the pasta is cooking, add the oil over to a large skillet over medium heat. Add the onions and ground beef, breaking up the beef while it cooks until no pink remains. Add the garlic and cook for one minute. Drain any drippings from the pan.
4. Pour in the crushed tomatoes and tomato sauce, then and add the Italian seasoning, garlic powder, salt and pepper. Stir and bring to a simmer. Simmer over low heat, partially covered for 20 minutes.
5. While the sauce is cooking, stir together the ricotta cheese, egg, salt, pepper to taste, nutmeg, parmesan cheese and parsley in a medium bowl.
6. Assemble the lasagna by spreading a thin layer of sauce on the bottom of a 9″ x 13″ baking dish. Lay 4 noodles to cover the bottom of the dish.
7. Spread about 1/3 of the ricotta mixture on top of the noodles, then add a layer of mozzarella cheese and a sprinkle of parmesan cheese. Spread some of the sauce on top of the cheese, making sure the cheese is fully covered with sauce. Repeat this two more times and then finish with 4 noodles for the top layer. Spread the rest of the sauce on top along with the remaining mozzarella cheese and another sprinkle of parmesan cheese. Thinner layers of cheese in between the noodles helps to keep the lasagna together when slicing.
8. Spray a piece of aluminum foil with cooking spray (or use non-stick aluminum foil), then cover the baking dish and place the lasagna in the oven for 30 minutes. Remove the foil and place the dish back in the oven for 15 minutes until the cheese is bubbling and just slightly browned.
9. Remove the lasagna from the oven and let rest 10-15 minutes before cutting and serving.