Classic Lasagna

To prepare sauce: Heat 1 Tablespoon of olive oil in a skillet over medium heat. Saute onions about 5 minutes until soft and tender. Add garlic and saute 1 minute. Add ground beef and cook until beef crumbles and is no longer pink. Stir in diced tomatoes, tomato paste, tomato sauce, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Cover and reduce heat. Simmer 20 minutes, stirring occasionally.

While sauce is simmering, prepare lasagna noodles. Place lasagna noodles in a 9×13 pan and carefully pour boiling water and 1 Tablespoon of olive oil over noodles. Let stand 15 minutes. Drain noodles and pat them dry.

Stir together ricotta cheese, eggs, 1/4 cup parmesan cheese, and remaining salt and pepper.

Preheat oven to 350 degrees F.

Spoon 2 cups of sauce into a lightly greased 9×13 baking dish. Arrange one-third of the noodles over sauce. Top with 3/4 cup ricotta mixture and spread evenly. Sprinkle with 1/3 of the remaining parmesan cheese and top with 6 mozzarella slices. Repeat layers twice.

Cover with foil (spray underside of foil with cooking spray to help keep cheese from sticking) and bake for 55 minutes. Uncover and bake an additional 15-20 minutes until cheese is golden and bubbly. Cool 10 minutes before serving.