Classic Lasagna with a Twist

Step One

Brown two pounds of ground pork in a deep pan with a dash of olive oil, adding salt, pepper and mixed blend of italian seasoning to taste. Make sure that you only cook the meat until the pink is gone. Drain and set aside. Pre-heat over to 375.

Step Two

In a large mixing bowl, add entire container of ricotta cheese (15 oz), 2 (two) eggs, 2 (two) cups (8 oz) of shredded mozzarella cheese and 1/2 cup (2 oz) of grate parmesan and spoon mix together until entire mixture resembles lumpy mashed potatoes.

Step Three

Use no-stick spray to coat the inside of your 13 x 9 x 3 inch pan

Step Four

Spread 1 cup (4 oz) of marinara sauce on the bottom of the pan, making sure to coat the entire pan.

Step Five

Add 4 (four) no bake noodles across the bottom of the pan, overlapping slightly.

Step Six

In a small mixing bowl, take 1/3 of the ricotta/mozzarella/parmesan/egg mixture and 1 cup (4 oz) of marinara sauce and mix together until blended. Layer evenly over the top of the noodles, making sure to cover the entire surface of the pan.

Step Seven

Layer 1/3 of the drained, browned pork on top of the cheese layer, spreading as evenly as possible.

Step Eight

Sprinkle 1 (one) cup (4 oz) of mozzarella over the meat layer. You have now finished the first section of the lasagne.

Step Nine

Repeat steps 5-7 TWICE for the next TWO sections of lasagne.

Step Ten

For the last section, layer the last 4 (four) no bake noodles, at least 1 (one) cup (4 oz) of marinara (or the rest of the remaining sauce - to taste) over the noodles and the remaining mozzarella.

Step Eleven

Place the assembled lasagna in the oven for 50-60 minutes until bubbling and all of the cheese is melted. (Covering is optional - but if you choose to cover it, cook it the last 5 minutes uncovered for the cheese to finish melting.)

Step Twelve

Remove lasagna from oven, and let rest for 10-15 minutes (covered), before cutting.