MAY NG

INGREDIENTS:

• oven-ready lasagna noodles
• 1 lb ground pork & beef
• 24 oz tomato sauce
• 16 oz ricotta cheese
• 1 egg
• large onion (diced)
• 4 cloves garlic (chopped)
• ½ cup grated parmesan
• ½ lb grated mozzarella
• cayenne pepper
• chili powder
• paprika
• dried basil
• dried oregano
• pepper
• salt
• sugar

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Sauté garlic and onions, with ⅛ teaspoon salt and ¼ teaspoon sugar. Place into a pot with tomato sauce and simmer.
3. Brown meat and add ¼ teaspoon of cayenne pepper, chili powder, paprika, basil, oregano, salt and 1/8 teaspoon pepper. Add ½ cup tomato sauce and mix.
4. In a large bowl, fold together the ricotta, egg, parmesan, mozzarella, ¼ teaspoon of cayenne pepper, chili powder, paprika, basil, oregano, salt and ⅛ teaspoon pepper.
5. Spread a thin layer of tomato sauce in the bottom of a casserole dish.
6. Lay oven-ready lasagna noodles on top (leaving some space between noodles).
7. Spoon cheese mixture over the noodles and spread evenly. Cover with another layer of noodles.
8. Spoon beef mixture over the noodles and spread evenly. Cover with another layer of noodles.
9. Repeat with remaining ingredients, for a total of 4-6 layers of noodles.
10. Cover with tomato sauce, sprinkle remaining mozzarella and parmesan on top.
11. Cover tightly with aluminum foil and bake (covered) for 1 hour.
12. Remove aluminum foil and bake (uncovered) for 10 minutes.