Lasagna (David’s favorite)

Makes a 9x11 pan Marinara sauce- I like Barilla brand

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Cook noodles according to package instructions. While noodles are boiling, brown the ground beef. Once beef is brown, add all seasoning to beef and take off heat and set aside. Mix the egg into the ricotta.

Step 2

In a 9x11 pan, layer the ingredients in this order…sauce, noodle, sauce, ricotta, beef, provolone…repeat until pan is full. End pattern when the noodle layer almost reaches top of pan…then add sauce and shredded mozzarella. Tip: when layering, make sure there is sauce on both sides of the noodles to keep them from drying out. Amount of ricotta? It’s personal preference, but I prefer my ricotta later to be about 1/3 inch deep.

Step 3

At this point you can either cover with foil and freeze or bake right away. If baking immediately, loosely cover with foil and bake at 350 for 1 hour, then uncovered for another 15-30 minutes. You want it hot in the middle and the cheese on top to be melted, bubbly, and just starting to turn golden. Tip: try to tent the foil as much as possible. You don’t want the foil resting directly on the cheese, otherwise when you go to peel the foil off, the cheese will stick to the foil.

Step 4

Let rest for a good 20 minutes before serving…it needs time to set, otherwise it’s a sloppy mess