Weeknight Lasagna

Ingredients:

• No boil lasagna noodles, 1 box
• Olive oil
• 1 1/2 lbs ground beef
• 1 tsp. dried oregano or 2 drops doTERRA oregano essential oil
• ¾ tsp pink Himalyan salt
• Freshly ground black pepper
• 1 (32-0z.) jar marinara, my fav is Muir Glen
• 32 oz. whole milk ricotta
• 6 oz sour cream
• 1 egg
• 1/2 cup freshly grated Parmesan
• 8 oz package shredded mozzarella

Directions:

Preheat oven to 375º. In a large skillet over medium-high heat, add a drizzle of olive oil. Add ground beef and brown thoroughly. Season with salt and pepper, then add marinara and oregano and stir until combined. Reduce to simmer.

In a medium sized bowl, combine ricotta, sour cream, 1/4 cup Parmesan, and ½ cup mozzarella cheese. Add a pinch of salt and pepper. Set aside.

Spray a large (9 x 13) casserole dish with cooking spray, spread a thin layer of meat sauce, next a single layer of lasagna noodles, then a layer of ricotta mixture, then repeat layers until you are out of ricotta mixture and sauce. Top the last layer of noodles with meat sauce, and remaining the Parmesan and Mozzarella.

Cover with foil and bake for 25 minutes (or per package instructions). Next, bake uncovered for an additional 5 minutes. Garnish with fresh parsley and basil if you have it!