This lasagna recipe is perfect for busy days, as it can be prepared the night before and baked to perfection the next day.
Brown the ground beef in a large skillet over medium heat until fully cooked, then drain any excess fat.
Ensure the beef is evenly browned for a consistent flavor in the sauce.
Add the spaghetti sauce and water to the skillet with the beef, stir well, and let it simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the ricotta cheese, chives, oregano, and egg until well blended.
Mix thoroughly to ensure the herbs are evenly distributed.
Spread a layer of the meat sauce on the bottom of an ungreased 13x9 baking dish.
This layer prevents the noodles from sticking to the dish.
Layer half of the lasagna noodles over the sauce, followed by half of the ricotta mixture and half of the mozzarella cheese.
Ensure the noodles are evenly spaced for uniform cooking.
Repeat the layers with the remaining noodles, ricotta mixture, and mozzarella cheese.
Press down gently to compact the layers for a neat presentation.
Top with the remaining meat sauce and sprinkle with Parmesan cheese.
The Parmesan adds a delightful crust when baked.
Cover the dish with aluminum foil and refrigerate overnight.
Refrigerating allows the flavors to meld and the noodles to soften.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Bake the lasagna uncovered for 50-60 minutes until bubbly and the noodles are tender.
Check the lasagna halfway through to ensure it doesn't overcook.
Let the lasagna rest for 15 minutes before slicing and serving.
Resting helps the layers set, making it easier to serve.
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