Deep Dish Lasagna with Aunt Mary Ann’s Sunday Marinara
Quick to make
1 lb. ground chuck
1 teaspoon Salt
1/2 teaspoon pepper
1 (26 oz) jar Aunt Mary Ann¹s Sunday Marinara
8 lasagna noodles cooked and drained
2 lbs. whole milk ricotta cheese
2/3 cup grated Parmesan or Pecorino Romano Cheese
2 tablespoons chopped fresh parsley
2 cups shredded mozzarella cheese
In a large skillet, brown ground chuck seasoned with salt and pepper.
Drain off excess fat. Combine Aunt Mary Ann¹s Sunday Marinara.
Simmer for 1/2 hour. In medium bowl, mix together ricotta cheese, 1/3 cup grated cheese, eggs, parsley, salt and pepper.
Cover bottom of a 9² 13² baking dish with 1 cup sauce mixture, place 4 lasagna noodles on top of sauce mixture (noodles may overlap), spread half of ricotta mixture over noodles, cover with 1 cup mozzarella and sprinkle with grated cheese.
Repeat process above for second layer.
Cover and bake at 325 degrees for 1-1/2 to 2 hours until top layer has a spongy texture.
Remove from oven and let stand 12 hour before cutting.