-
1
Preheat the oven to 375 degrees F.
-
2
In a large saucepan, brown ground beef over medium heat, drain fat.
-
3
Season with some salt, pepper, and some Essence to taste).
-
4
Add the tomato sauce and simmer for 10 minutes.
-
5
In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, 1/2 tsp Essence, 1/2 tsp salt, parsley, basil, and b1/4 tsp black pepper.
-
6
Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole.
-
7
Lay 3 lasagna noodles lengthwise down the dish.
-
8
The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula.
-
9
Sprinkle 1 cup of the mozzarella evenly over the ricotta.
-
10
Repeat with the remaining ingredients, for a total of 4 layers of noodles.
-
11
Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.
-
12
Remove the casserole from the oven, and remove the aluminum foil.
-
13
Return to the oven and bake, uncovered, for 10 minutes.
-
14
Remove from the oven and let sit for 10 minutes before serving.
