Directions
Step 1: Prepare the Cheese 'Noodles'
Preheat your oven to 350°F / 175°C.
Line a large baking sheet (approx. 12x17 inches) with parchment paper and grease it lightly with cooking spray or oil.
In a large bowl, combine 2 ½ cups of mozzarella, the softened cream cheese, 1 cup (240 ml) of Parmesan, and the 3 large eggs.
Mix thoroughly until well combined.
Season with a pinch of salt and pepper.
Pour the cheese mixture onto the prepared baking sheet.
Using a spatula, spread it into a thin, even rectangle.
Bake for 15-20 minutes, or until the surface is set and the edges are lightly golden brown.
Remove from the oven and let it cool on the pan for about 10 minutes.
Once cool enough to handle, cut the sheet into 6 equal, lasagna-noodle-sized rectangles.
Step 2: Make the Meat Sauce
While the noodles bake, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste and cook, stirring constantly, for 1-2 minutes to deepen the flavor.
Add the ground beef to the skillet.
Cook, breaking it apart with a spoon, until it is browned and no longer pink.
Drain any excess grease.
Stir in the marinara sauce, dried oregano, and crushed red pepper flakes.
Season with salt and pepper to taste.
Bring the sauce to a simmer and let it cook for 5-10 minutes for the flavors to meld.
Step 3: Assemble and Bake the Lasagna
Spread a thin layer (about ½ cup) of the meat sauce on the bottom of a 9x13 inch baking dish.
Arrange two of the cheese 'noodle' rectangles over the sauce.
Spread one-third of the ricotta cheese over the noodles, followed by about one-third of the remaining meat sauce.
Create your next layer with two more cheese noodles, another third of the ricotta, and another third of the meat sauce.
Place the final two cheese noodles on top.
Spread the remaining ricotta and meat sauce over them.
Sprinkle the top evenly with the reserved 1 ½ cups of mozzarella and 1 cup (240 ml) of Parmesan cheese.
Bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and starting to brown on top.
Let the lasagna rest for at least 10-15 minutes before slicing.
Garnish with fresh parsley and serve warm.
Let the lasagna rest for at least 15 minutes after baking. This allows it to set, making it much easier to slice and serve clean portions.
Don't overbake the cheese noodles. You want them set and lightly golden, not crispy, so they remain pliable for layering.
