Lasagna with European Beef, Ricotta, and Mozzarella

PREPARING

1. Preheat the oven to 180°C. Lightly grease a baking dish (approx. 22 × 33 cm) with cooking spray or butter.
2. In a large bowl, combine the previously browned and drained beef with the marinara sauce.
3. In a separate bowl, combine the ricotta, grated parmesan, chopped parsley, basil, and olive oil. Season with salt and pepper, then mix until smooth.
4. Assembling the Lasagna: Spread 1 cup of the meat sauce evenly over the bottom of the dish. Arrange the first layer of 5 lasagna sheets, overlapping them slightly to cover the surface. Spread half of the ricotta mixture over the pasta, then sprinkle with 1 cup of mozzarella. Repeat the process: add another portion of meat sauce, a layer of pasta, the remaining cheese mixture, and mozzarella. Finish the third and final layer with lasagna sheets, the rest of the meat sauce, and a generous portion of mozzarella on top.
5. Baking: Place in the oven for 25–30 minutes. Bake until the sauce is bubbling and the cheese has melted. You can turn on the grill function for the last 1–2 minutes to beautifully brown the top.
6. After removing from the oven, let the lasagna rest for 10–15 minutes. This is a crucial step that allows the cheeses and sauces to set, ensuring perfect, firm slices.