Quarantine Cooking Classic Meat Lasagna
Ingredients:
2 pounds lean ground beef
2 teaspoons dried basil leaves
2 teaspoons dried oregano
½ teaspoon fennel seeds
2-1/2 teaspoons Kosher salt
½ teaspoon crushed red pepper flakes
4-6 cups high quality marinara sauce (Rao’s or Big Pussy’s if you don’t make your own)
¾ box lasagna noodles (I love Barilla)
16 ounces Ricotta cheese
1 egg
½ pound of freshly sliced sharp provolone
½ pound good freshly sliced mozzarella
1 cup parm, grated (we put in Cuisinart and mix with Romano)
Instructions:
Pre heat oven to 375.
In a large pot, boil water, cook noodles (follow instructions on box), and drain when done.
In cast iron pan, brown meat, and then mix in the dried herbs, salt & red pepper. Stir until you can smell the fennel.
Drain the fat then add the marinara sauce to coat meat. Take off burner.
Mix a beaten egg with ricotta cheese.
Put some of the red meat sauce in the bottom of pammed up 9 x 13 inch pyrex pan.
Next, layer: lasagna noodles, half of the provolone, more of the meat sauce, half of the mozzarella, a sprinkle of the parm, and then some ricotta in spoonfuls.
Do another layer like that.
Add a third final layer of noodles, top with sauce, and parm.
Cover with aluminum foil and bake 40 minutes.
Remove foil and bake another 20-25.
Best served the next day or even 2 days later after chilling in fridge.
Lots o leftovers!!!!
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