ULTIMATE MEAT LASAGNA

This easy lasagna recipe is one I’ve been working on since my 7th grade home economics class. Over the years the recipe has been changed probably over a hundred times, but in the last 5 years it has not changed a single time. I finally got to a place with the recipe that I knew this was truly the Ultimate Meat Lasagna.

Classic noodles are favored for recipes where you boil the noodles but this recipe calls for the no boil Barilla variety for ease and for the look. The noodles resemble handmade noodles more and serve in a neater way.

INGREDIENTS

• 2 pounds lean ground beef
• 2 teaspoons dried basil leaves
• 2 teaspoons dried oregano
• 1/2 teaspoon fennel seeds
• 2 teaspoons Kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 6 cups marinara sauce
• 1/4 cup chopped fresh parsley
• 1 box lasagna noodles (I use flat no boil Barrilla noodles)
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon Kosher salt
• 1/2 pound Provolone cheese sliced
• 1/2 pound mozzarella cheese sliced
• 1 cup grated Parmesan cheese

INSTRUCTIONS

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Preheat the oven to 375 degrees.
3. 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.
4. Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.

for full recipes please see : dinnerthendessert.com

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