Beef Lasagna

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and season with garlic powder, onion powder, salt, and pepper. Cook, breaking up the meat, until browned.

Remove the cooked beef from the pot and set aside on a paper towel-lined plate to drain excess grease.

Add a bit more olive oil to the same pot. Add the diced onion and cook until softened, about 5-7 minutes.

Stir in 4 cloves of minced garlic and cook for another minute until fragrant.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce for a minute.

Add the diced tomatoes and tomato sauce to the pot. Stir to combine.

Stir in about 1/2 cup of the chopped parsley, the dried oregano, and red pepper flakes.

Return the cooked ground beef to the pot and stir everything together. Let the sauce simmer while you prepare the other components.

Cook the lasagna noodles according to package directions. Drain and set aside.

In a medium bowl, prepare the ricotta filling. Combine the ricotta cheese, the remaining 2 cloves of minced garlic, the remaining 1/4 cup of chopped parsley, the egg, and about 1/2 cup of shredded mozzarella. Season with salt and pepper and mix well.

Preheat your oven to 375°F (190°C).

Assemble the lasagna in a 9x13 inch baking dish. Start with a thin layer of meat sauce on the bottom.

Layer with cooked noodles, followed by more meat sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese.

Repeat the layers until the dish is full, ending with a final layer of noodles, sauce, and a generous amount of the remaining mozzarella cheese on top.

Cover the baking dish tightly with aluminum foil.

Bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, until the cheese is melted, bubbly, and golden brown.

Let the lasagna rest for at least 10 minutes before slicing and serving. Garnish with additional fresh parsley if desired.