Classic Italian Lasagna

Serves 5
1 lb. ground beef

1 tsp. dried thyme

1 tsp. crushed red pepper
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. dried basil

Kosher salt and freshly ground pepper

1 egg, beaten

2-1/2 cups shredded mozzarella cheese

1 15 oz. container ricotta cheese

½ cup freshly grated parmesan

¼ cup chopped fresh parsley

5-6 leaves of fresh basil, chopped

1 25-28 oz. jar pasta sauce

12 lasagna noodles, uncooked


Preheat oven to 350 degrees. Line a 13 x 9-inch baking dish with aluminum foil. Set aside.
Brown meat in a large skillet over medium-high heat. Add thyme, crushed red pepper, oregano, garlic powder and dried basil while still cooking. Meanwhile, mix egg, 1-1/4 cups mozzarella cheese, ricotta cheese,1/4 cup parmesan, parsley and basil until well blended. Set aside.


Drain beef, return to skillet. Stir in pasta sauce. Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Top with layers of lasagna noodles, one-third of the ricotta cheese mixture, and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and ¼ cup parmesan. Spray one side of aluminum foil with cooking spray (to avoid cheese sticking) and lightly cover dish.


Bake 45 minutes. Remove foil; bake an additional 15 minutes, or until heated through. Let stand 15 minutes before cutting to serve.