Healthy yummy for you tummy
Homemade lasagna is the best. It tastes nothing like the ones from the frozen food aisle.
This recipe is so good—it makes the kind of lasagna people write home about! It brings together all of the things we love in a good pasta dish.
If you’ve never made lasagna before or haven’t found a good recipe, you have come to the right place.
Invite a friend because you won’t want to keep this dish to yourself!
Ultimate Meat Lasagna
- Yield: 12 Servings
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15minutes
- Course: Main Course
Ingredients
- 2 pounds lean ground beef
- 2 teaspoons dried basil leaves
- 2 teaspoons dried oregano
- 1/2 teaspoon fennel seeds
- 2 teaspoons Kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 6 cups marinara sauce
- 1/4 cup chopped fresh parsley
- 1 box lasagna noodles (I use flat no-boil Barilla noodles)
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon Kosher salt
- 1/2 pound provolone cheese, sliced
- 1/2 pound mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
Instructions
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Preheat the oven to 375 degrees.
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In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.
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Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes, and fennel seeds.
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Stir until you start to smell the fennel seeds starting to toast then drain the fat and add in the marinara sauce.
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In your ricotta container if you have space add the egg and 1/2 teaspoon Kosher salt and mix well.
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Add your no-boil noodles to the meat sauce (we are not looking to cook them, just coat them in the sauce to ensure they don’t get dry in the oven).
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Put 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking pan (I use one with straight sides for easy assembly and added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity of food).
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Add the dried no-boil noodles in an even layer, for me it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.
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Add 1/3 the provolone slices, another 1 1/2 cups of the meat sauce, 1/4 of the mozzarella, 1/4 of the parmesan, and 1/3 of the ricotta in spoonfuls dotting across the pan.
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Repeat with the same noodle/cheese/meat sauce process.
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Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
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Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.
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Let cool for 20-25 minutes before serving.
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Garnish with parsley.
Tossed Mixed Salad Recipe
Ingredients
- 1 lettuce- leaves separated
- 1 cucumber- peeled and sliced
- 3 spring onions cut into 1
- 1 avocado – optional, peeled, stoned and sliced
- 1 crisp pear- peeled, cored
- 3 Tbsp olive/ salad oil
- 1 Tbsp lemon juice
- Pinch of mustard powder
- Pinch of sugar and salt
- 2 Tbsp chopped herbs
How to Make Tossed Mixed Salad
- 1.1. Add salads ingredients in a wooden bowl.
- 2.2. Then add a few drops of olive oil, lemon juice. Mix all the ingredients.
- 3.3. Whisk dressing items together and season well, spoon enough dressing over the salad to moisten.
Garlic Bread
Ever wonder how to make garlic bread? This homemade garlic bread is the answer!
Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool.
Ingredients
- 1/2 cup butter, melted
- 3 to 4 garlic cloves, minced
- 1 loaf (1 pound) French bread, halved lengthwise
- 2 tablespoons minced fresh parsley
