Paula's Lasagna Recipe

Preheat oven to 375 degrees F (190 degrees C).

Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until soft and translucent 5 to 7 minutes. Add ground beef to onion mixture; cook and stir until beef is browned and crumbly 5 to 7 minutes. Stir salt basil oregano rosemary and ground black pepper into beef mixture.

Whisk water and tomato paste together in a large bowl. Pour tomato paste mixture into beef mixture bring to a simmer and cook until sauce is slightly reduced and flavors blend about 1 hour.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water stirring occasionally until cooked through but firm to the bite about 8 minutes. Rinse in cold water and drain.

Measure out 1 cup mozzarella cheese and set aside.

Spread about 1/3 the sauce in the bottom of a 9 1/2x15-inch baking dish. Arrange lasagna noodles in a single layer over the sauce top with 1/2 the ricotta cheese and 1/2 the remaining mozzarella cheese. Spread 1/3 the sauce over the cheese top with remaining lasagna noodles 1/2 the ricotta cheese and 1/2 mozzarella cheese. Spread last 1/3 the sauce over the top.

Bake lasagna in the preheated oven for 25 minutes. Sprinkle reserved 1 cup mozzarella cheese over the top. Bake until cheese is melted and lasagna is heated through and bubbling about 15 minutes more. Cool for 10 minutes.