Step 1

Preheat the oven to 350 degrees F.

Step 2

Lightly grease a small (about 6x9-inch) baking dish.

Step 3

In a large pot of salted, boiling water, cook the lasagna noodles to al dente, according to the package directions.

Step 4

Drain the noodles.

Step 5

In a medium skillet over medium heat, add the olive oil.

Step 6

Add the onions to the hot oil and cook, while stirring occasionally, until they start to become translucent, about 2 minutes.

Step 7

Add the garlic and cook, while stirring occasionally, until fragrant, about 1 minute.

Step 8

Add the ground beef, the Italian seasoning, the salt, and the pepper and cook, while crumbling the beef, until it is no longer pink, about 5-7 minutes.

Step 9

Add 1/2 cup of the tomato sauce and stir to combine.

Step 10

Reduce the heat to low and simmer the sauce until the flavors start to meld together, about 3 minutes.

Step 11

In a small bowl, add the ricotta and 2 tablespoons of the parmesan and stir to combine.

Step 12

Spoon 3 tablespoons of the remaining plain tomato sauce in the bottom of the prepared baking dish.

Step 13

Line the bottom of the baking dish with the cooked noodles.

Step 14

Filling the noodles only halfway, evenly add the meat sauce, the ricotta mixture, and 1/2 of the shredded mozzarella. You need to make sure you can easily fold the noodles over the filling.

Step 15

Fold the noodles over the filling.

Step 16

Top the folded noodles with the remaining plain tomato sauce, the remaining mozzarella cheese, and the extra parmesan.

Step 17

Place the baking dish on a large baking sheet to catch any spillage.

Step 18

Bake until the cheese on top has melted, about 30 minutes.

Step 19

Garnish with the extra parmesan and serve.