Lasagna

 

Ingredients

• 1 pounds lean ground beef
• 1 teaspoons dried basil leaves
• 1 teaspoons dried oregano
• 1 teaspoons Kosher salt
• 0.25 teaspoon crushed red pepper flakes
• 3 cups marinara sauce
• 0.13 cup chopped fresh parsley
• 0.5 box lasagna noodles, ready for oven version
• 8 ounces ricotta cheese
• 0.5 egg
• 0.25 teaspoon Kosher salt
• 0.25 pound mozzarella cheese , sliced or shredded
• 0.5 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375 degrees.

2. In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.

3. Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, and crushed red pepper flakes

4. Drain the fat and add in the marinara sauce.
5. In your ricotta container add the egg and 1/2 teaspoon Kosher salt and mix well.
6. Add your no boil noodles to the meat sauce (we are not looking to cook them, just coat them in the sauce to ensure they don't get dry in the oven).
7. Put 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking pan 
8. Add the dried no boil noodles in an even layer, 
9. Add cheese, another 1 1/2 cups of the meat sauce, and ricotta in spoonfuls dotting across the pan.
10. Repeat with the same noodle/cheese/meat sauce process.

11. Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.

12. Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.

13. Let cool for 20-25 minutes before serving.

14. Garnish with parsley.