This is a recipe for lasagna which everyone loves. Can't wait to share it with you all.

12 lasagna noodles 1 tablespoon olive oil 1 pound (450g) ground beef 1 small onion, finely diced 3 cloves garlic, minced 24 oz (700g) marinara sauce 2 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil Salt and black pepper to taste 15 oz (425g) ricotta cheese 1 large egg 2 cups shredded mozzarella cheese ½ cup grated Parmesan cheese Fresh parsley (optional, for garnish)

Steps for preparation: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a clean surface to prevent sticking. Heat olive oil in a large skillet over medium heat, add the diced onion, and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks, then drain any excess fat. Stir in the marinara sauce, tomato paste, oregano, basil, salt, and pepper, then simmer for 10–15 minutes to allow the flavors to combine. In a medium bowl, mix together the ricotta cheese, egg, and half of the grated Parmesan cheese until smooth. Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary. Spread a portion of the ricotta mixture over the noodles, then sprinkle with mozzarella cheese. Add a layer of meat sauce over the cheese. Repeat the layers (noodles, ricotta mixture, mozzarella, meat sauce) until all ingredients are used, finishing with meat sauce and a generous topping of mozzarella and the remaining Parmesan cheese. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden. Remove the lasagna from the oven and let it rest for at least 10–15 minutes before slicing to help it set properly. Garnish with fresh parsley if desired, slice into portions, and serve warm.

You can make this a day ahead by assembling and keeping in the fridge until you bake. You can also freeze it and deliver it to your friends who just had babies. You will be their new favorite person.

Nothing goes with lasagna bolognese like a dry Chianti. For the non-alcoholics, we'll have sparkly Pellegrino on hand

Wendy Rasmussen Brendon Bagley Kanika Sharma Steven Kim Shinyoung Kim