This Italian dish could be layered ahead of time, placed in the fridge, and baked in the oven the next day.
1 lbs. ground beef ( I use tri-tip or chuck)
1 onion chopped
3-4 finely chopped garlic cloves
16 oz. ricotta cheese (1 cup)
3-4 cups shredded mozzarella cheese (depends how cheesy you like it)
2 1/2 cups pasta sauce ( I use Organic Di Napoli Classico)
1 cup grated parmesan cheese
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
4 tablespoons olive oil
salt and pepper
9 oz. Lasagna noodles/sheets cooked al dente (about 12-16 sheets)
I used a 11x 8x 3 lasagna baking dish.
Heat a large skillet on medium-high heat.
|Brown the meat until no longer pink and add the onions and garlic.|
Cook until onions are soft about 4-5 minutes.
Add and stir in pasta sauce, and cook for another 3 minutes.
|stir in ricotta cheese,parsley and basil,season with salt and pepper.|
Cook for a minute or two and turn off the heat.
Heat oven to 350 degrees.
Grease a deep baking pan with cooking spray or oil.
Arrange lasagna sheets side by side.
|Evenly spread the meat mixture.|
|Sprinkle some Parmesan and mozzarella cheese.|
Repeat the steps for the next three layers.
Place in the oven for about 25-30 minutes.
Let cool for 5 minutes and serve.