Ingredients
- 6 lasagna noodles, cooked according to your package directions
- Spaghetti with artichoke hearts, sausage, and olives
- 226 gr. lean ground beef
- 1/2 cup freshly minced onion
- 2 – 4 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt
- Black pepper
- 1 tablespoon olive oil
- 425 gr. marinara sauce
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup freshly grated Parmesan cheese
- 226 gr. sliced mozzarella cheese
Method
- Preheat oven to 190 °C.
- Cook noodles and drain.
- Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil, salt, and pepper and cook until beef is browned, breaking up any clumped meat.
- Stir in marinara sauce and simmer over low heat for 15′, making sure sauce doesn’t get too thick.
- In a small bowl, whisk together a lightly beaten egg with ricotta and Parmesan.
- In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom.
- Top with two noodles, then top with half of the remaining meat sauce mixture.
- Top with another two noodles and the ricotta mixture.
- Top with the last two noodles and the remaining sauce.
- Layer mozzarella slices across the top.
- Loosely tent pan with foil and bake for 45′, then remove foil and bake another ten minutes, allowing cheese to brown.
- Let sit for about 10 – 15′ before you cut into it.