This is an absolute showstopper! Lasagnas can be time-consuming, but the wait and preparation is well worth it. This recipe brings me back to my previous job as a basic line cook. Preparing the ingredients can be a real pain. But when you get all your mise en place (food preparation in advance), that’s 80% of the work done. The most satisfying part is building layers upon layers of flavors. Fun fact: the most lasagnas I’ve made in one sitting is 60. Anyways, the recipe seems a bit complicated, but I’ve added a cheat sheet at the bottom of the recipe so you guys can follow it without any confusion. 

Ingredients:

18-20 lasagna pasta

3 cups tomato sauce

¾ cup parmesan cheese

2 ½ cups Mozzarella cheese

2 tablespoons olive oil

3 pounds ground beef

Chopped parsley for garnish

Directions:

In a large skillet, heat the oil. Add the beef and cook until it’s cooked through. Set aside, discarding its juices

In a pot of boiling water, cook the pasta for about 6-8 minutes until al dente (80% cooked)

To assemble the lasagna, spread ½  cup of tomato sauce on the bottom of the aluminum tray. Add the pasta, ensuring it covers the bottom. Add in ½ cup of tomato sauce, one cup of beef, ¼ cup parmesan cheese, and ½ cup of mozzarella cheese. Repeat this whole process 3 more times. 

Top it off with lasagna pasta, ½ cup tomato sauce, and 1 cup mozzarella cheese.

Seal the lasagna with parchment paper and an aluminum lid. Bake at a 350°F oven for 45-50 minutes. Garnish it with some parsley. 

Cheat sheet:

1. Aluminum tray
2. ½  cup tomato sauce
3. lasagna pasta
4. ½  cup tomato sauce
5. 1 cup ground beef
6. ¼ cup Parmesan cheese
7. ½ cup mozzarella cheese
8. lasagna pasta
9. ½  cup tomato sauce
10. 1 cup ground beef
11. ¼ cup Parmesan cheese
12. ½ cup mozzarella cheese
13. lasagna pasta
14. ½  cup tomato sauce
15. 1 cup ground beef
16. ¼ cup Parmesan cheese
17. ½ cup mozzarella cheese
18. lasagna pasta
19. 1 cup tomato sauce
20. 1 cup mozzarella cheese
21. Parchment paper
22. Aluminum lid