• 1 lb. ground beef
• 2/3 cup finely chopped onion
• 5 cloves garlic, minced
• 1 14.5-oz. can diced tomatoes (or 2 large fresh tomatoes)
• 1 15-oz can tomato sauce
• 12 dried lasagna noodles
• 1 15-oz container whole milk ricotta cheese
• 1 egg
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 cup shredded cheese
• 1/3 cup milk
• 3/4 Tbsp parsley
• 3/4 Tbsp basil
• 3/4 Tbsp oregano

In a dutch oven, cook beef, onion, and garlic over medium heat until beef is browned; drain fat. Stir in tomatoes, tomato sauce, and 3/4 tsp salt. Bring to a boil. Reduce heat. Cover and let it cook for 30 minutes. Uncover it and cook 15 more minutes.

Cook noodles according to package directions.

In a medium bowl, mix ricotta, egg, 1/4 cup of Parmigiano-Reggiano cheese, milk, parsley, basil, oregano, and 1/4 tsp salt. Combine well and set aside.

Preheat oven to 375 degrees. Drizzle bottom of a baking dish with olive oil. Arrange 3 noodles in a single layer. Spread with 1/4 of the filling. Top of 1/4 of the sauce and 1/4 of the shredded cheese. Repeat layers. Sprinkle top with remaining Parmigianio-Reggiano.

Bake covered for 30 minutes. Uncover and bake for 15 minutes or until cheese is golden brown.