Meat Lasagna
Ingredients
1 pound dry lasagna noodles
½ to ¾ cup olive oil
2 tablespoons Canola cooking oil
6 cloves garlic, minced
1 medium onion, chopped
1 pound ground turkey (This meat is healthy. It is also faster to cook than beef)
3/4 cup chopped parsley
1 teaspoon salt
½ teaspoon ground black pepper
32 ounces Marinara sauce
6 cups shredded Mozzarella cheese
6 cups Ricotta cheese
6 cups shredded Parmesan cheese
Instructions
Boil (rolling boil) the lasagna noodles in a pot of one gallon water for 10 minutes or until al dente. Strain very well. Put in a tray and coat each one with olive oil. Set aside.
In a separate saucepan, sauté garlic and onion in cooking oil until light brown. Add the ground turkey. Stir thoroughly until the pink color of the meat is gone. Cover and simmer for 3 minutes. Then add the salt and pepper. Stir very well. Add the parsley. Stir. Simmer for 2 minutes. Pour half of the Marinara sauce. Stir. Cover. Simmer for 5 minutes. Add salt and pepper according to your taste, if needed. Turn off the heat. Transfer the meat sauce to a big bowl. Set aside. Preheat oven at 400 degrees Fahrenheit.
Apply olive oil on the bottom of the 9-by-13 inches baking dish. Pour some Marinara sauce (from the remaining half) to cover the bottom of the dish. Then add some meat sauce. Then arrange on top of the meat sauce the first layer of the lasagna noodles. Then spread one layer of meat sauce on top of the lasagna noodles. Then spread over a lot of Mozzarella cheese, then top with Ricotta cheese, and then sprinkle generously with Parmesan cheese. Repeat this process until the dish is full. (You have the option to add small amount of Marinara sauce to the meat sauce layer.) Bake uncovered for 25 minutes or until the cheese is melting and the sauce is bubbling.