Layer this 1 mixture over beef into a baking dish for a cozy cold-weather dinner that’s wildly satisfying

Let the lasagna rest on the counter for at least 10–15 minutes before cutting. This helps the layers set up so you can slice neat squares. Sprinkle with a little extra chopped parsley if you like, then slice and serve warm.
Variations & Tips
For picky eaters, you can skip the parsley in the ricotta mixture or chop it extra fine so it blends in more. If your family loves extra cheese, add another 1/2 cup of mozzarella between the layers. To sneak in veggies, scatter a thin layer of finely chopped spinach or grated zucchini over the beef before you spread on the ricotta mixture; just pat the veggies dry first so the lasagna doesn’t get watery. For a lighter version, use lean ground beef or swap half the beef for ground turkey. If you prefer more seasoning, add 1 teaspoon Italian seasoning or a pinch of garlic powder to the ricotta mixture. You can also make this ahead in the morning, cover and refrigerate, then bake at dinnertime—just add about 10 extra minutes to the covered baking time if it goes into the oven cold. Leftovers reheat well in the oven or microwave, and they often taste even better the next day as the flavors meld.