12-14 lasagna noodles
2 cups tomato sauce
2 cups shredded mozzarella
2 cups ricotta cheese
½ cup basil, chopped (or can use pesto)
1 lb. ground beef
2 garlic cloves, chopped
salt and pepper to taste
9x13-inch baking pan, spay with vegetable spray or brush with olive oil
1. Preheat oven to 350 degrees F
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate. (can use olive oil to keep the noodles separate)
3. Place the ground beef into a skillet over medium heat, add the garlic, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
4. Add tomato sauce to cooked meat.
5. In a bowl, mix the ricotta and chopped basil (or pesto)
6. To construct the lasagna: Ladle some tomato sauce on the bottom of the pan. Lay three noodles side by side. Top with more sauce, a layer of ricotta mixture and a handful of mozzarella cheese.
Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.