Pan of lasagna

Slice of lasagna

• 1 batch of spaghetti sauce.
• 1 box of lasagna noodles cooked to box direction, chilled in ice water, then placed single layer on parchment paper (to prevent noodles from sticking).
• 1 lb. Fried hamburger meat in small chunks, with salt and pepper to season – drained.
• 1 16oz container of ricotta cheese.
• 1 large egg
• 1 Tbsp. Italian seasoning blend.
• 1 1/2 cup grated cheddar cheese.
• 1 1/2 cup grated mozzarella cheese.
• 1/2 cup grated parmesan cheese.

In a medium bowl add the ricotta cheese, egg, italian seasoning, and a dash of salt and pepper, stir to combine and set aside. Add a small amount of sauce to a 9×13 pan to lightly coat the bottom. Add a single layer of noodles. Take 1/3 of the ricotta mixture and spread across the noodles. Spread across 1/3 of the ground beef, add about 1/4th the sauce, and then sprinkle with 1 cup mozzarella. Add another layer of noodles, another 1/3 of the ricotta, 1/3 of the meat, 1/4th the sauce, and 1 cup of cheddar. Add another layer of noodles, rest of ricotta, rest of meat, 1/4th the sauce, 1/2 cup of mozzarella, 1/2 cup of cheddar. Top with another layer of noodles. Add rest of the sauce and coat the top with the parmesan cheese. Cover with foil and bake at 325 degrees for 45 minutes (or freeze now). Remove the foil and bake for 15 more minutes. Remove from the oven and let it rest lightly covered with the foil for 10-20 minutes before slicing and serving.

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