Instead of bundling under layers of clothes, try warming up under layers of pasta. This delicious lasagna recipe is just what you need during Fall!
Prep Time: 25 minutes | Cook Time: 45-55 minutes | Total Time: 75 minutes
This recipe also pairs great with our crafted bread knots.
Preheat oven to 375ºF (190ºC).
In a large skillet on medium high, add olive oil, chopped onion, garlic, 1/2 tbsp oregano, basil, and cook stirring occasionally until onion is cooked through and translucent.
Add ground beef, salt and pepper and break up meat as it continues to cook through.
Add the marinara sauce to the skillet along with water. Stir and bring to a boil. Remove from heat and set aside.
In a medium bowl, combine ricotta cheese, 1/2 tbsp oregano, garlic, eggs, Parmesan cheese, salt and pepper. Mix well.
BUILD THE LASAGNA: In a 9 ×13 inch baking dish, start by covering the bottom with a generous ladle of the meat sauce (this is especially necessary as the noodles aren’t cooked).
Lay 3 lasagne noodles over the meat sauce, lengthwise. Add the ricotta mixture, spread evenly, followed by 1/2 cup of the mozzarella cheese.
Add 3 lasagne noodles over mozzarella. Spoon meat sauce over noodles.
Add 3 lasagne noodles over meat sauce. End with final layer of meat sauce, and balance of mozzarella cheese.
Cover baking dish with parchment paper, followed by foil and place in the oven (it’s a good idea not to let foil touch tomato sauce as the acid breaks down the foil). Bake for 35 minutes.
Uncover lasagna and continue to bake another 20 minutes or until golden on top.
Remove lasagna from oven and allow to cool for 15 minutes before serving. Sprinkle with fresh chopped parsley and enjoy with Furlani Garlic Bread, baked according to package instructions.