Many lasagna recipes are ultra-decadent affairs loaded with cheese and bechamel. This recipe takes a much lighter and easier approach. Just a simple meat sauce, ricotta, fresh mozzarella, and parmesan cheese all layered between noodles. The dish turned out delicious, with a light freshness I appreciated, rather than baking up into a too-rich gut bomb.

For the Sauce:

• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 pound ground beef chuck (chuck or round)
• 1 (6-ounce) can tomato paste
• 2 cups water
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons salt
• 1/4 teaspoon dried basil
• 1 pinch cayenne pepper
• 1 bay leaf

For the Lasagna:

• 8 ounces lasagna noodles
• Salt, to taste
• 1 tablespoon olive oil
• 16 ounces low-fat ricotta cheese
• 1/3 cup grated Parmesan cheese
• 16 ounces mozzarella cheese (fresh, whole milk, sliced)