Categories: Ground Beef, Lasagna, Main Dish, Rachael Ray

Ingredients

• Marinara Sauce:
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, minced
• 2 pinches crushed red pepper flakes
• 3/4 lb lean ground beef
• 1 medium onion, minced
• 2 (28 ounce) cans crushed tomatoes
• 3 -4 leaves fresh basil, shredded
• 1 tablespoon chopped fresh oregano
• salt
• Filling:
• 2 lbs ricotta cheese
• ground nutmeg (a pinch)
• salt
• pepper
• 2 tablespoons chopped fresh flat leaf parsley
• 1/2 lb provolone cheese, diced in small cubes
• Remaining Ingredients:
• 1 lb fresh lasagna noodles (or egg lasagna noodles with no frills or edges)
• 1 cup grated parmigiano
• 1 lb fresh mozzarella cheese, sliced

Directions

1. Preheat oven to 375°.

2. Make marinara sauce: heat oil, garlic, and crushed pepper flakes in a large pot over medium heat until garlic speaks by sizzling in oil.

3. Add in ground meat and onion; cook for 10 minutes, until onion is very soft and sweet.

4. Add in tomatoes, basil, oregano, and salt; bring to a bubble; decrease heat and simmer 10 minutes.

5. Meanwhile, combine filling ingredients in a bowl.

6. Line a lasagna pan with a couple ladles of sauce (about ½ cup).

7. Place a layer of lasagna noodles on top of sauce; cover with a layer of cheese filling.

8. Add a touch of grated cheese and a few dots of sauce.

9. Place another layer of noodles in pan going in opposite direction, breaking pasta if needed to make it fit.

10. Repeat process until pan is full.

11. Top with mozzarella cheese.

12. Cover pan with plastic wrap, then foil.

13. Place in oven and cook 45 minutes to 1 hour, or until liquid is absorbed and noodles are tender.

14. Uncover and place under broiler to brown cheese.

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