Make the Sauce

Cook the onion and garlic. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, stirring constantly.

Cook the beef. Add the ground beef to the pot and cook, stirring frequently, until browned.

Simmer the sauce. Add the crushed tomatoes, tomato paste, tomato sauce, broth, sugar, basil, 1 teaspoon oregano, 2 teaspoons kosher salt and the black pepper. Stir well, then bring to a simmer. Cover and cook over medium-low heat for 2 hours, stirring occasionally.

Assemble and Bake

Preheat oven to 375F. Get a 9×13 baking dish and set aside.

Cook the noodles. Bring a large pot of salted water to boil and cook the lasagna noodles according to the package instructions. Rinse cooked noodles with cold water and set aside.

Make the ricotta filling. In a medium bowl, combine the ricotta, remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon oregano and the egg. Stir well to combine.

Assemble the layers. Put your lasagna together in the following order:

• Spoon about 1 1/2 cups of the sauce over the bottom of your baking dish.
• Top with 5 lasagna noodles, overlapping them a bit
• Spread half the ricotta mixture over the noodles
• Top with 1 1/2 cups of mozzarella and 1/4 cup of Parmesan
• Spoon 1 1/2 cups of sauce over the cheese
• Top with 5 lasagna noodles, overlapping them a bit
• Spread remaining ricotta mixture over the noodles
• Top with 2 cups of mozzarella and 1/4 cup Parmesan
• Spoon about 1 1/2 cups of sauce over the cheese
• Top with remaining 5 noodles, overlapping them a bit
• Spoon remaining sauce on top of the noodles (about 1 1/2 cups)
• Top with remaining 1 1/2 cup of Mozzarella and remaining 1/4 cup of Parmesan

Cover and Bake. Spray a piece of tin foil with PAM or baking spray, then cover the lasagna sprayed side down and bake covered for 25 minutes.

Remove Cover and Bake. Remove the cover and bake another 25 minutes, until the lasagna is bubbly and the cheese has melted.

Rest. Let the baked lasagna rest for 15 minutes before serving.