Ingredients
8-10 Servings
| 12 | lasagna noodles | |
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | medium onion, chopped | |
| 1 | garlic cloves, minced | |
| 1 lb | ground beef chuck | |
| 15 oz | whole-milk ricotta cheese | |
| 1 | large egg, lightly beaten | |
| ¼ cup | romano cheese, grated | |
| 2 | 650 ml jars Pastene Marinara Sauce | |
| ½ cup | parmesan cheese, grated | |
| ¾ lb | mozzarella ball, thinly sliced | |
| salt and pepper to taste |
Directions
Prep time: 15 minutes | Cook time: 60 minutes
- Bring a large pot of salted water to a boil and cook lasagne until al dente, about 12 minutes. Drain well and lay out each noodle on clean kitchen towels or parchment to prevent sticking until assembly.
- In a large skillet or dutch oven on medium heat, add the olive oil. Add the onion and sauté until softened. Add the garlic and cook for a minute. Next add the meat and cook, breaking it with a wooden spoon, until it is lightly browned, about 4 minutes.
- In medium bowl mix the ricotta with the egg and stir until well combined. Add the romano to the mixture and combine.
- Combine the sauce and the meat mixture.
- In a 8x8x2 pan place a thin layer of the meat sauce sauce. Add lasagne noodles in a layer, cutting them to fit.
- Add dollops of the ricotta mixture and spread with a spatula.
- Add a layer of meat sauce.
- Add a layer of the sliced mozzarella and a sprinkling of parmesan.
- Continue layering with noodles, ricotta, mozzarella/parmesan.
- The final layer should end with sauce, mozzarella and parmesan cheese.
- Bake at 350° F for 30 to 45 minutes, until cheese is bubbling.
