Tbs Extra Virgin Olive Oil, Divided
Lbs lean ground beef
C Finley chopped yellow onion
28 oz. can crushed tomatoes
Cloves garlic, minced
tsp dried basil
tsp dried oregano
Salt and freshly ground black pepper, to taste
15 oz contained Ricotta Cheese
C fresh flat leaf parsley (aka Italian parsley, its about 1 small handful), chopped
C freshly grated Mozzarella cheese, divided
C freshly finely grated Parmesan cheese, divided.
C freshly finely grated Romano cheese
tsp freshly ground black pepper.
uncoooked lasagna noodles
1. Preheat over to 375 degrees. Drizzle one tablespoon olive oil int a large no-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beer. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basic, oregano and 1 TBS olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing paste and cheese mixture. 2. Cook lasagna noodles in pot of boiling water with 1 tsp salt and 2 tbs Olive Oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noddles in a single layer on waxed paper or cookie sheets. 3. Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt, and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1/3 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 Cup Romano Cheese, stir mixture until well combine. 4. Stir meat sauce and spread 1/3 cup evenly into a 13/x9 baling dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 Cup Parmesan cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick - you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley. 5. Along with the basic and oregano, you can also add a little bit of Rosemary, Thyme and crushed fennel seeds if desired.