Classic Lasagna

1. Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente, about 8–10 minutes. Drain and lay the noodles flat on a lightly oiled baking sheet so they don't stick together.

2. While the noodles cook, brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon, until no pink remains, about 7–8 minutes. Drain off excess fat. Stir in the marinara sauce, garlic powder, and half the Italian seasoning. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce is fragrant and slightly thickened.

3. In a medium bowl, stir together the ricotta cheese, egg, Parmesan cheese, remaining Italian seasoning, salt, and black pepper until smooth and well combined.

4. Spread about ½ cup of the meat sauce in a thin layer across the bottom of a 9×13-inch baking dish. Lay 3 lasagna noodles side by side over the sauce. Spread half the ricotta mixture evenly over the noodles, then top with one-third of the remaining meat sauce and one-third of the shredded mozzarella. Repeat the layers: 3 more noodles, the rest of the ricotta, another third of the meat sauce, and another third of the mozzarella. Finish with the last 3 noodles, the remaining meat sauce spread edge to edge, and the remaining mozzarella on top.

5. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, until the cheese on top is melted, bubbly, and lightly golden at the edges. A knife inserted in the center should slide through with no resistance.

6. Remove from the oven and let the lasagna rest, uncovered, for at least 10 minutes before cutting. This allows the layers to set so each slice holds together cleanly when served.