Not Authentic but Homemade Lasagna

Who doesn’t love lasagna? It has been made into forms and ways. Even though, it is Italian it has became part of the American gastronomic. This is a dish that can be so versatile because it can be served by itself or a salad, or anything that calls to you.  This is my recipe to you.

1 lb. ground beef
1 tsp. salt
1/2 tsp. black pepper
1 jar of Marinara sauce, any brand work fine
1 box lasagna noodles, already cooked and drained
16 oz. ricotta cheese
2/3 cup grated parmesan
3 eggs
3 tbsp. parley, fresh
2 cups grated mozzarella

1 tbsp. of dry basil

 Season beef with salt and pepper and cook in a large skillet. Cook the meat really well and then add the marinara and simmer for half a hour. Meanwhile, in a medium bowl, mix together about a quarter of the grated Parmesan cheese, eggs, parsley, and salt and pepper. Use some of the marinara mixture to cover the bottom of a baking dish, then cover with three to four lasagna noodles, then top noodles with ricotta mixture, some of the parmesan and mozzarella cheese and the marinara mixture. Repeat layering one to two times, depending how much of ingredients still unused. This is the last layer; in the last layer just add the sauce and the rest of mozzarella and sprinkle dry basil. Bake for over one hour and there are you have a not authentic, but almost homemade lasagna.