• Heat EVOO in a pan over medium high. Add onions and cook until translucent with some browning.
• Add meat and cook until done and browned. Drain the pan of extra liquid.
• Mix the meat mixture with your pasta sauce and set aside.
• Add all of your ricotta mixture to a bowl and mix together. Set aside.
• Preheat your oven to 375°F.

Layer Lasagna

• Evenly layer 1.5 C of your meat sauce on the bottom.
• Top with around 3 lasagna noodles (enough to cover completely).
• Evenly layer 1/2 of your ricotta mixture on top of the noodles.
• Put 2 C of your meat sauce on top.
• Top with another 3 lasagna noodles (enough to cover completely).
• Put the remaining ricotta mixture on top.
• 2 more C of meat sauce on top.
• Top with another 3 lasagna noodles (enough to cover completely).
• Place the remaining meat sauce on top.
• Top with 3-4 C of mozzarella (or enough to cover). Finally place ~1 C of parmesan cheese on the very top

Cook

• Cover the lasagna with foil and bake in the oven for 45 minutes. Spray the foil with oil so that it doesn't stick to the cheese
• Remove the foil and cook for an additional 10 minutes.
• You can broil at the end for more browning on the cheese.
• Let rest for ~5-10 minutes.
• ENJOY!