Preheat oven to 375°F (190°C) — 10 minutes

Cook lasagna noodles according to package instructions — 10 minutes

In a large skillet, heat olive oil and sauté onion and garlic until soft — 5 minutes

Add ground beef to the skillet and cook until browned — 8 minutes

Stir in marinara sauce, oregano, salt, and pepper; simmer for 10 minutes — 10 minutes

In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese — 5 minutes

Spread a layer of meat sauce in a baking dish, followed by noodles, ricotta mixture, and mozzarella cheese — 10 minutes

Repeat layers, finishing with meat sauce and remaining mozzarella and Parmesan on top — 10 minutes

Cover with aluminum foil and bake in preheated oven — 30 minutes

Place a rack set in the middle of the oven. Line a rimmed baking sheet with parchment paper.

To a large bowl, add the olive oil, grated garlic, kosher salt, pepper, cayenne (if using), and parsley (if using). Stir to combine.

Cut each potato in half, adding to the olive oil mixture as you slice to avoid browning. Toss the potatoes with the oil mixture until coated. Add the Parmesan to the potatoes and toss until just coated so as not to cause the cheese to clump up and knock the cheese off each potato half.

Arrange the potatoes on the lined baking sheet in a single layer with the cut side facing down, scraping whatever loose Parmesan mixture there is in the bowl onto the flat sides of the potatoes as you arrange. It’s okay if the potatoes are close together on the pan.  Roast the potatoes until fork-tender and the Parmesan is a deep golden brown, 25 to 35 minutes, rotating the pan halfway.

Remove foil and bake until cheese is bubbly and golden — 20 minutes

Let lasagna cool for 10 minutes before slicing and serving — 10 minutes

Remove the baking sheet from the oven and let the potatoes sit for 5 minutes. This allows the Parmesan to cool slightly and set into its crispy, snappy texture.  Flip the potatoes over (using a thin metal spatula, if needed) to reveal their golden brown, cheesy surface and transfer to a serving platter. Top with more parsley and serve right away.  Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 375°F with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover potatoes cut side down on the baking sheet and reheat until hot and the Parmesan has re-crisped, 5 to 10 minutes. Alternatively, toss them into the air fryer. Love the recipe? Leave us stars and a comment below!