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Start by making the sauce.
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Into a large saucepan, add the tomato sauce, salt, garlic, pepper, and chili flakes.
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Set aside.
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Cook the ground chuck in a skillet over medium heat.
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Break it up as it cooks, into a nice fine crumble.
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Once its fully browned, drain any fat from the meat.
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Add the meat into the sauce, and give that a good stir.
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Cover and cook on low for one hour.
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Towards the end, add in the fresh basil and give the sauce a stir.
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While the sauce cooks, cook the noodles as directed on the box, however cook them just shy of the instructions for al dente.
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When done put them in a colander to drain and set aside.
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While the pasta cooks, make the ricotta filling.
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Into a mixing bowl, add the ricotta cheese, the egg, parsley, oregano, dry basil, and half of the Parmesan cheese.
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Give that a good stir and set it aside.
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Preheat the oven for 350 F.
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Now the fun stuff, the layering.
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This will make three layers of noodles, layering and overlapping four sheets of noodles lengthwise, so divide or eyeball your ingredients accordingly.
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On the bottom of a deep 9x13 lasagna pan, add a nice big ladle of the sauce.
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Spread the sauce on the bottom of the pan to make a nice, even and light coating.
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Add enough noodles to cover the bottom of the pan, slightly overlapping each sheet.
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Spread a nice, light coating of the ricotta cheese.
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Sprinkle some of the mozzarella cheese on top.
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Cover with more of the sauce.
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Repeat with some more lasagna sheets.
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Add more ricotta, and add more shredded cheese.
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Add more sauce.
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Add more pasta sheets.
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Add more ricotta cheese.
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Add more sauce.
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Top with the remaining shredded cheese to completely cover the top.
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Add some more grated Parmesan cheese.
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Spray a sheet of aluminum foil with a bit of cooking spray then put it over your dish (sprayed side down).
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Put the dish into the preheated oven and cook, covered for roughly 45-60 minutes.
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Once its done, remove the cover and either place the dish under the broiler for a couple of minutes to get the top layer of cheese nice and bubbly, or continue to cook in the oven, uncovered at 350 F for 5-10 minutes.
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When the lasagna is finished cooking, remove it from the oven, and let it rest for about 10 minutes.
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Trust me, it will still be really hot, however the resting allows everything to come together instead of falling apart when you cut into it.
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Thats the tough part.
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Once you are ready, cut a nice big square, and if you like it spicy, like me, sprinkle some red chili flakes on top.
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Im a corner piece kind of guy, so I always try to get that piece.
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The result is just amazing.
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You know what I am talking about.
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Layers of pasta surrounded by cheese and meat, with an awesome sauce.
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My mouth is watering now just thinking about it.
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So thats my lasagna recipe.
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Whats your favorite type of lasagna?
