Lasagna

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook pasta sheets according to package directions; drain, lay flat on parchment, and set aside.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook 1 minute.

Add your chosen protein (ground beef, turkey, sausage, or crumbled plant-based alternative) and brown, breaking it apart as it cooks, about 8–10 minutes. Drain excess fat if needed.

Stir in marinara or tomato sauce, oregano, salt, and pepper. Simmer for 10 minutes. Taste and adjust seasoning.

In a large bowl, combine ricotta (or cottage cheese), egg, 1/2 cup parmesan, chopped spinach or vegetables (if using), salt, and pepper. Mix until smooth.

Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of a 9×13 baking dish.

Layer 3–4 pasta sheets over sauce, breaking to fit as needed. Spread 1/3 of the cheese filling over pasta, then 1/3 of remaining meat sauce, then 1/3 of mozzarella.

Repeat layering two more times: pasta, filling, sauce, mozzarella. Top with a final layer of pasta sheets, any remaining sauce, and remaining mozzarella (about 1 cup).

Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until cheese is melted and bubbling at the edges.

Let rest 10 minutes before serving. Garnish with fresh parsley or basil if desired.