Four cheeses, a homemade marinara sauce and a few quick chef tricks will make you feel like you’ve ordered lasagna at your favorite Italian Restaurant.
- 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 , (flat no boil 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
For directions, visit Dinner Then Dessert.
