Prep the ingredients per the instructions above.

Preheat the oven: Set the oven to 375°F (190°C).

Add cucumber slices to water and refrigerate to infuse.

Make the ricotta mixture: In a bowl, mix the oregano, ricotta, garlic powder, and parmesan. Season with salt and pepper.

Cook the meat: Heat a skillet over medium heat. Brown the beef, crumbling into smaller pieces, until nicely browned. Season with salt and pepper to taste. Stir ⅔ of the marinara sauce into the meat until fully combined. Remove from heat.

Start layering the lasagna: Ladle a thin layer of marinara sauce on the bottom of an 8x8 baking dish.

Add noodles: Place an even layer of no-boil lasagna noodles over the sauce (you may need to break the noodles to fit the dish properly).

Add fillings: Spread half of the ricotta mixture evenly over the noodles. Then spread a layer of meat sauce and ⅓ of the mozzarella. Repeat this process in another layer.

Finish the layers: Add a top layer of lasagna noodles and spread with marinara sauce and the remaining mozzarella. Cover with foil.

Bake the lasagna: Bake for about 40–50 minutes, until fully cooked and bubbly. Let sit for 10 minutes before portioning. (Optional: place under the broiler on low to brown the top if desired.)

Cook the broccoli: Bring a pot of salted water to a boil. Place the broccoli florets inside, reduce the heat, and simmer for 5–7 minutes until bright green and tender. Season with salt and pepper before serving.

Serve with steamed broccoli, cucumber water, and dates for dessert.