This classic beef lasagna is a hearty meal perfect for a Sunday supper.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 5 garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 1 1/2 pounds ground beef
• 1/4 cup tomato paste
• 1 (28-to 32-ounce) can whole tomatoes in juice
• 2 teaspoons dried oregano, crumbled
• 2 cups ricotta cheese
• 1 pound fresh mozzarella balls, sliced
• 12 no-boil lasagna noodles

Directions

1. Preheat oven to 375°F. Heat olive oil in a large heavy pot over medium high heat until hot. Stir in onion, garlic, salt and pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in beef, breaking it into pieces with a spatula and cook until browned, about 6 minutes. Add tomato paste and cook, stirring, 3 minutes. Stir in tomatoes with their juices and oregano, and bring sauce to boil, breaking tomatoes into pieces with a spatula and cooking until sauce thickens slightly, about 10 minutes. Remove sauce from heat and season with additional salt and pepper to taste.
2. Whisk ricotta cheese in a bowl, and season with salt and pepper to taste. Spoon a layer of beef-tomato sauce into a 9-by-13-inch casserole or lasagna pan. Cover with 3 noodles. Spoon a layer of sauce on top of noodles. Dollop 1/4 of ricotta and a few mozzarella slices on top. Spoon another layer of sauce on top. Layer 3 more noodles on top, then more sauce, then another fourth of the ricotta and mozzarella. Repeat for 1 more layer, then top with the remaining 3 noodles and sauce. Dollop the remaining ricotta on top, and add the last of the mozzarella.
3. Cover dish with aluminum foil and bake until filling is bubbling, about 45 minutes. Uncover dish and continue to bake until cheese is browned in places, about 30 minutes more. Let lasagna stand 10 to 15 minutes before serving.