STEPHEN SMITH’S MEATY CHEESY LASAGNA
12 lasagna noodles
1 tablespoon oil
1 clove garlic (minced)
1/2 onion (diced)
2 pounds ground beef
1/2 teaspoon Italian seasonings
1/2 teaspoon paprika
8 ounces fresh mozzarella cheese (shredded)
1 (8-ounce package) six cheese blend (shredded)
9 slices American cheese
1 (16-ounce jar) traditional ragu sauce (store-bought)
fresh parsley (to garnish)
Preheat oven to 350ºF.
Bring a large pot of salted water to a boil. Add the noodles and cook noodles for half of the time of package instructions.
Heat oil in a large frying pan. Add garlic and onion, stir until onions are translucent. Add meat, cook until brown. Add Italian seasonings and paprika and 1 cup of sauce to the meat. Stir to combine.
Drain par-cooked pasta. In a lasagna pan, layer noodles on bottom of pan. Add 1/3 meat mixture, 1/3 of all cheeses and 1/3 of sauce. Continue steps until three layers are made ending with cheese.
Place uncovered in oven for 30 to 40 minutes until cheese melts fully.
Garnish with fresh parsley.