Ingredients
Serves 6
| 1⁄2 lb Lasagna Noodles | 1 tsp Ground Black Pepper |
| 1 tbsp Olive Oil | 24 oz Marinara Sauce |
| 1 lb Ground Beef | 16 oz Ricotta (whole or skim) |
| 2 Cloves of Garlic (minced) | 1⁄4 cup Parsley (chopped) |
| 1 tsp Oregano | 1⁄2 cup Parmesan (freshly grated recommended) |
| 1 tsp Salt | 1 lb Mozzarella (sliced) |
Directions
- Preheat oberdome to 375°F. Place Lid Rest/Trivets in Bottom Pan.
- In large pot, boil water, add a pinch of salt, dash of olive oil and boil pasta according to package directions. Drain water & drizzle a little olive oil to prevent noodles from sticking together.
- In a large pot over med-high heat, warm 1 Tablespoon of Olive Oil. Cook Ground Beef breaking up using a wooden spoon until cooked evenly. Turn heat down to medium, add Garlic, Oregano, Salt, Black Pepper and Marinara. Stir until mixed and warmed thoroughly.
- In medium bowl, combine Ricotta, Parsley and half of the Parmesan Cheese and set aside.
- In large casserole dish (make sure it fits in oberdome with lid on), spread layer of Meat Sauce, a single layer of Lasagna Noodles, a single layer of Mozzarella and a layer of Ricotta mixture. Then repeat layers. Top last layer of Lasagna Noodles with Meat Sauce, Mozzarella and Parmesan.
- Place Lasagna (uncovered) on the Lid Rest/Trivets in Bottom Pan and place Dome Lid on Bottom Pan.
- Bake for approximately 22 minutes if using a metal pan and 27 minutes if using a glass dish.
- Serve and enjoy!
