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.

When serving, let the lasagna cool for an hour or more, cut the slice with a very sharp knife. Remove with two spatulas to ensure no breakage. Top with additional marinara, additional cheese and brown in a 425 degree oven until browned and bubbly. This makes each slice feel like their own “order” with its own set of bubbly cheese and overflowing with marinara sauce.

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 divided
• 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, and fennel seeds.
5. Stir until you start to smell the fennel seeds starting to toast then drain the fat and add in the marinara sauce.
6. ................................

for full instruction please see : dinnerthendessert.com

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