Ingredients
- 12 strips Lasagna Noodles
- 1 lb Ground Beef
- 1/2 lg Onion diced
- 4 clove Garlic minced, divided
- 1 tsp Fennel
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tbsp Italian Seasoning
- 15 oz Tomato Sauce
- 2 Eggs
- 32 oz Ricotta
- 10 leaves Basil fresh
- 1 tsp Salt to taste
- 1 tsp Ground Black Pepper to taste
- 32 oz Marinara
- 1/4 cp Sundried Tomatoes
- 8 oz Mozzarella
- 1/2 cp Parmesan shredded
Servings: people
Instructions
- Boil water and add lasagna noodles. In a large saucepan, brown onions and ground beef over medium heat for about 5 minutes. Drain and add half the garlic and cook for 2 minutes. Add fennel, onion powder, and italian seasoning and cook for a bit. Add tomato sauce and let simmer.
- Preheat oven to 375°F.
- In a large bowl, whisk eggs. Add remaining garlic, salt, lots of ground black pepper, and chopped basil. Add ricotta and mix well.
- In a 13x9 casserole, spread a thin layer of marinara and place 3 strips of lasagna. Add ricotta mixture and spread across pasta. Sprinkle sundried tomatoes over cheese. Spoon meat mixture on top and spread. Add ripped up mozzarella to top. Spoon marinara on top. Add 3 more strips of lasagna and repeat. You will need to use an additional, smaller 9x3 casserole dish with this recipe for over flow. Sprinkle parmesan cheese on top and cover with foil. Bake for 25 minutes. Uncover and bake an additional 25 minutes. Let cool for 10 minutes.
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