Italian Lasagna

 Ingredients:

• 12 lasagna noodles
• 1 pound ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• Chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. Cook the lasagna noodles according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

3. In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened, about 10 minutes. Drain off any excess fat.

4. Add the crushed tomatoes, tomato paste, basil, salt, black pepper, and red pepper flakes to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.

5. In a medium bowl, mix together the ricotta cheese, 1 cup of the shredded mozzarella cheese, Parmesan cheese, and egg.

6. To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of the prepared baking dish. Arrange 4 of the cooked lasagna noodles over the sauce. Spread half of the cheese mixture over the noodles. Top with a third of the remaining meat sauce. Repeat the layers, ending with a layer of meat sauce on top. Sprinkle the remaining shredded mozzarella cheese on top.

7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.

8. Let the lasagna cool for 10 minutes before slicing and serving. Garnish with chopped fresh parsley if desired. Enjoy!