Instructions

• Preheat the oven to 375°F.
• Cook the ground beef in a medium saucepan until no longer pink, about 5 to 7 minutes. Stir in the diced onion, 1 tablespoon dried oregano, salt, and black pepper, then cook about 5 minutes more until the onion is soft and translucent.
• Add the marinara sauce and 1 cup water. Stir, bring to a boil, and remove from the heat; this takes about 10 minutes.
• In a separate bowl, combine the ricotta, remaining 1 tablespoon dried oregano, eggs, Parmesan, salt, and black pepper until well blended.
• In a 9-by-13-inch baking dish, spread a layer of meat sauce. Add 3 lasagna noodles, some ricotta mixture, and mozzarella. Repeat the layers with the remaining ingredients, finishing with ricotta mixture and mozzarella.
• Bake for about 1 hour, then remove the foil and bake 15 minutes more until bubbly and golden. Check that the noodles are tender, remove from the oven, and rest about 15 minutes before serving.