Ingredients
Scale
- 1 box of non-boil lasagna noodles
- 1 pound of ground beef
- 1 jar of marinara sauce (I like the veggie kinds for lasagna)
- 1 8 ounce can of tomato sauce (optional)
- 1 tablespoon of minced garlic
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of onion powder
- 1 1/2 cup of ricotta cheese
- 1 tablespoon of Italian seasoning
- 1 egg
- 1 package of sliced smoke provolone cheese (at least 18 slices)
- 1/2 cup of shredded Italian cheese
Instructions
- Preheat oven to 375 degrees.
- Brown the ground beef over medium heat. Stir in the jar of marinara sauce, the can of tomato sauce, the garlic, the onion, and the balsamic vinegar. Simmer for about 5 minutes.
- Combine the ricotta cheese, egg, and Italian seasoning in a bowl.
- Spoon about a half cup (or a big ladle full) of the meat sauce on the bottom of a greased 9×13 casserole dish.
- Place a single layer of lasagna noodles on top of the sauce. Spoon another ladle of sauce over the noodles. Spread one third of the ricotta mixture over the sauce. Layer a third of the sliced provolone cheese.
- Repeat layering the lasagna noodles, sauce, and cheese two more times. You should have four total layers of pasta.
- Top with shredded mozzarella cheese and bake for 30 – 35 minutes until heated through.