Lasagna

Ingredients

• 12 dried lasagna noodles, about 12 ounces, not oven-ready
• 1 pound 85%-lean ground beef
• 1 tablespoon olive oil, divided
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt, for the sauce
• 1/2 teaspoon ground black pepper
• 15 ounces whole-milk ricotta, any pooled liquid poured off
• 1 large egg
• 1/2 cup finely grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley
• 3 cups (12 ounces) low-moisture mozzarella, freshly shredded, divided
• 4 quarts water, for the noodles
• 1 tablespoon fine sea salt, for the noodle water

Method

1. 1

   Step 1. Allow about 135–150 minutes. Use a deep 9-by-13-inch baking dish with at least 4-quart capacity, a 4-quart saucepan, a 6- to 8-quart noodle pot, foil, a food thermometer. The 145-minute estimate includes sauce preparation, a 50–55-minute bake and the full 20-minute rest. Cook the noodles while the sauce simmers; that overlap is already included.

2. 2

   Step 2. Heat the oven to 375°F (190°C). Coat the baking dish with 1 teaspoon oil. Heat the remaining 2 teaspoons in the saucepan, cook the onion for 5 minutes, then add the beef. Leave it against the hot base for 2 minutes before breaking it up; cook 6–8 minutes more until browned and at 160°F (71°C). Mound the crumbles to check their temperature. Drain excess fat.

3. 3

   Step 3. Stir in garlic and tomato paste for 1–2 minutes, then add crushed tomatoes, tomato sauce, oregano, sauce salt and pepper. Simmer uncovered for 20–25 minutes, stirring, until thick but spreadable, with no watery liquid separating around the meat.

4. 4

   Step 4. Meanwhile, boil the measured water with its tablespoon of salt. Cook the noodles 2 minutes less than their package time. Drain, rinse briefly under cold running water to stop cooking, and lay them separately on a clean damp kitchen towel.

5. 5

   Step 5. Combine the ricotta, egg, parsley and 1/4 cup Parmesan. Spread 1/2 cup meat sauce in the baking dish. Divide the remaining sauce into four equal portions. Add three noodles, one third of the ricotta mixture, one portion of sauce and 1/2 cup mozzarella. Repeat this layering twice.

6. 6

   Step 6. Add the last three noodles and the fourth portion of meat sauce, spreading sauce right to the pasta edges. Top with remaining 1 1/2 cups mozzarella and 1/4 cup Parmesan. Leave at least 1/2 inch headroom. Cover with foil tented clear of the cheese.

7. 7

   Step 7. Bake covered for 35 minutes, then uncover and bake for 15–20 minutes until bubbling throughout and the center reaches 165°F (74°C). Rest for 20 minutes before cutting into eight squares.