Layers of tender pasta sheets, a deeply savory beef and tomato sauce, and a rich, velvety filling come together in this classic baked lasagna. The sauce builds real flavor from browned ground beef, softened onion and garlic, and a long simmer with crushed tomatoes, tomato paste, oregano, and basil, so every layer carries that slow-cooked, weeknight-worthy depth. A smooth, nutmeg-kissed sauce and a well-seasoned, herby filling round things out between the noodles, and the whole dish bakes under foil until bubbling before uncovering to a golden, bronzed top. A short rest after baking lets everything set so each slice comes out clean and holds its shape. It's hearty, saucy comfort food through and through, and it's a great dish to keep on hand for a lactose free dinner rotation.
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Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes (they will finish cooking in the oven). Drain in a colander and lay flat on a lightly oiled baking sheet to prevent sticking.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.
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