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1
Have a pot big enough to cook the noodles in.
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2
Salt the water.
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3
Once brought to a boil cook the noodles as the direction on the box says.
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4
About 8 to 10 mins.
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5
Mix the roicatta cheese with the egg in a small bowl.
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6
Add parsley and basil into the mixture and set a side for later
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7
Add olive oil to frying pan and start to add the chopped garlic and onions to a low to medium heat.
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8
Then the chopped tomato after a minute
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9
Once the onions sweat out add the ground beef and salt and pepper to the pan.
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10
Turn the heat to medium to high to cook the beef faster
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11
Once beef is browned drain fat if needed.
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12
Stir in spaghetti sauce and add zucchini.
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13
Let simmer for 5 to 8 mins.
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14
While the sauce is simmering grate the cheese and drain the noodles once they are done cooking.
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15
Remember not to over cook the noodles.
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16
Follow the directions on the brand you buy.
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17
Add sauce to 13x9 inch baking dish.
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18
This way your noodles on the bottom won't burn onto the pan.
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19
Next place four pasta pieces lengthwise over sauce, over lapping edges.
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20
Spread 1/3 of ricotta cheese over pasta and add 1/3 of mozzarella cheese .
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21
cover with one fourth of sauce.
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22
Repeat layers twice.
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23
With the last layer add the rest of the beef sauce and sprinkle the rest of the cheese on top.
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24
Make sure you put most of the cheese on this layer.
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25
The other two bottom layers should only have the roicatta.
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26
Sprinkle with italino seasoning.
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27
Wrap the pan with tin foil to keep the lasagne from drying out or to store in the fridge or freezer for later.
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28
Make sure to give the tin foil a quick spray of cooking oil on the side that will be facing in on the lasange.
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29
Cook the lasagne in the oven at 375oF for about 30 mins Take the tin foil off and let the cheese on top golden brown for another 2 mins on broiler setting.
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30
Let the lasange stand for another 5mins to cool on the counter.
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31
Once cooled lasange should be ready to serve.
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32
Eat and enjoy :)
