Lasagna

This Italian dish could be layered ahead of time, placed in the fridge, and baked in the oven the next day.

Ingredients:
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.

Directions:

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.