Lasagna

Lasagna generally takes about an hour to prep. I've reviewed dozens of recipes and came up with this version of classic meat lasagna to optimize for taste, speed of preparation/assembly, and nutrition. Multi-tasking and working ahead to the next step(s) can make it go faster.

Ingredients:

• 3/4 pound lean ground beef
• 3 links of sweet Italian sausage
  
• 2 cans marinara sauce (I prefer Prego)
• 9 lasagna noodles
• 16 ounces ricotta cheese
• 2 Tbsp. chopped fresh parsley
• 1 egg
• 1/2 teaspoon salt
• 12 oz mozzarella cheese, shredded
• 3/4 cup grated Parmesan cheese

In a large skillet, cook the ground beef and sausage over medium heat until well browned. Stir in 1 1/2 jars of marinara sauce and simmer for about 20 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a small mixing bowl, combine ricotta cheese with egg, parsley, and salt.

Assemble in a 9x13 baking dish:

1. Spread 1/4 jar marinara sauce in the bottom of dish and lay 3 noodles lengthwise over sauce.
2. Spread 1/2 the ricotta mixture, sprinkle layer of mozzarella cheese, spoon 1/2 the meat sauce, sprinkle layer of Parmesan cheese and cover with a layer of 3 noodles. Repeat.
3. Top the 3rd and final layer of noodles with the remaining marinara sauce and finally, with the remaining mozzarella and Parmesan cheese.

Cover with foil. To prevent foil from sticking to the cheese while baking, either tent foil or spray with cooking spray.

Bake at 375°F for 25 minutes. Remove foil, and continue baking an additional 25 minutes. Cool for 15 minutes before serving.

(Note: Lasagna can be stored in the fridge before cooking. Remove from fridge and let rest for about an hour before baking.)