This dish always drives my dinner party guests wild.

While the sauce is simmering, cook the lasagna noodles according to package instructions. Drain and set aside.

In a bowl, mix together the ricotta cheese and egg until well combined.

To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.

Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese and a third of the Parmesan cheese.

Repeat the layers, ending with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan cheeses.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.

Let the lasagna cool for about 10 minutes before slicing and serving.

For a lighter version, you can substitute ground turkey or chicken for the beef. Vegetarians can omit the meat altogether and add layers of sautéed spinach, mushrooms, or zucchini. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you prefer a creamier texture, consider adding a layer of béchamel sauce between the pasta layers. To save time, you can use no-boil lasagna noodles, which can be layered directly into the dish without pre-cooking.