Southern Italian Style Lasagna

Apr 8

1 10 oz box Lasagna Noodles (you need 9 flat noodles, cooked al dente)

3 cups pasta sauce

2 tablespoons balsamic vinegar

1 clove garlic, minced

1 ½ lbs Finca Emile Ground Round Beef

1 teaspoon dried oregano

Sea salt and ground pepper, to taste

2 tablespoons balsamic vinegar

1 lb ricotta cheese

1 cup shredded mozzarella

½ cup shredded Parmesan

1 egg, beaten

sea salt and ground pepper, to taste

1 tablespoon minced parsley

9 slices of mozzarella

Minced parsley

Preheat oven to 350°.
For the beef filling: In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 30 seconds. Add Finca Emile Grass Fed Ground Round Beef, breaking up the meat with a wooden spoon. Season with oregano, salt and pepper, and cook until the beef is no longer pink. Sprinkle with balsamic vinegar. Set aside.
Make the cheese filling by combining the ricotta, shredded mozzarella, shredded Parmesan, egg, sea salt and pepper and minced parsley. Blend until creamy. Set aside.

Add 2 tablespoons balsamic vinegar to the remaining pasta sauce and stir.
Spoon ½ cup of pasta sauce into the bottom of the casserole dish and spread it with a spoon.
Place three cooked lasagna noodles on the sauce.
Spoon the beef mixture over the noodles, evenly. Press lightly to create an even layer of beef.
Top with three more cooked lasagna noodles.
Spoon the ricotta cheese filling over the noodles evenly.
Layer with three remaining lasagna noodles and press lightly to flatten a bit.
Pour the remaining two cups of pasta sauce over the top and let it seep down the sides. Top with slices of mozzarella and sprinkle with minced parsley.
Bake for 50 minutes or until slightly brown on top.
Allow the lasagna to rest a few minutes and set before slicing and serving.
Serves 8. Enjoy!

Dawson Russell

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