Classic Lasagna

• Meat Sauce
• 1 pound grass fed ground beef
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 28 oz cans crushed tomatoes (Cento)
• 15 ounces tomato sauce
• 3 teaspoons organic sugar
• 2 teaspoons sea salt
• 1 teaspoon parsley
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Mrs. Dash Italian blend
• 1 teaspoon Weber roasted garlic & herb
• package lasagna Noodles
• 12-16 ounces shredded mozzarella cheese
• Ricotta Mixture
• 15 ounces whole milk ricotta cheese (Polly-O)
• 1/2 cup Parmesan cheese
• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon parsley

1. Heat a large stock pot over medium heat, and add olive oil and ground beef breaking the meat apart with a wooden spoon.
2. Cook until meat is done, then add garlic, tomatoes and spices.
3. Bring to a boil, then reduce heat to a simmer while preparing other ingredients. Stir often.
4. Mix all ingredients together in a medium bowl until creamy.
5. **Use a lasagna pan if you have one**
6. Spread 1-2 cups sauce on bottom of the pan to cover it.
7. Top with 3 lasagna noodles lined up horizontally, then 1/3 of the ricotta mixture, 1/2 cup shredded mozzarella cheese, then more sauce to cover.
8. Repeat two more times, and end with lasagna noodles, sauce, and cover the top with mozzarella cheese.
9. Cover with foil and bake at 350*and bake 45 minutes.
10. Remove foil and bake 10 more minutes.
11. Turn oven to broil and bake 3 more minutes until cheese is brown and bubbly.
12. Sprinkle fresh basil over the top.

sauce, ground beef, olive oil, garlic, tomatoes, tomato sauce, sugar, salt, parsley, basil, oregano, black pepper, garlic, italian blend, garlic, lasagna noodles, mozzarella cheese, ricotta mixture, milk ricotta cheese, parmesan cheese, egg, salt, black pepper, parsley

Taken from food52.com/recipes/75715-classic-lasagna (may not work)