Victory Lap Lasagna

Ingredients

• 9 Lasagna noodles (standard curly edge)
• 1 lb Ground beef (80/20 lean-to-fat ratio)
• 2 tbsp Salted Perfection Perfect Salt, divided
• 1 jar (24 oz) Premium marinara sauce
• 15 oz Whole milk ricotta cheese
• 1 large Egg (the binder!)
• 3 cups Shredded mozzarella cheese
• 1/2 cup Grated Parmesan cheese
• 1 tbsp Olive oil
• Fresh parsley, chopped (optional garnish)

Instructions

1. Preheat that oven to 375°F (190°C)! Get a large pot of salted water boiling on the stove. You are ready for this!
2. Drop the noodles into the boiling water. Cook them al dente according to the package instructions. Do not overcook them; we need strength in those layers! Drain them and toss with the olive oil so they don't stick.
3. Heat a large skillet over medium-high heat. Throw in the ground beef. Break it up with a spoon! Brown it nicely! If there is too much grease, drain it off.
4. Season the meat with 1 tablespoon of Salted Perfection Perfect Salt. Pour in the marinara sauce. Stir it up and let it bubble for 5 minutes. Smell that? That is the smell of winning!
5. In a medium bowl, combine the ricotta, the egg, the Parmesan, and the remaining 1 tablespoon of Salted Perfection Perfect Salt. Mix it until it is smooth and creamy. This is your power layer!
6. Grab an 8x8 baking dish. Spoon a thin layer of meat sauce on the bottom. Place 3 noodles down. Top with 1/3 of the ricotta mixture, 1/3 of the mozzarella, and 1/3 of the meat sauce. Repeat this layering process two more times.
7. Top the final layer with the remaining mozzarella cheese. Cover the dish with foil (tent it slightly so the cheese doesn't stick). Bake it for 25 minutes.
8. Remove the foil. Bake for another 15-20 minutes until the cheese is bubbling and golden brown. You want those crispy edges!
9. Remove it from the oven and let it rest for 15 minutes. Do not skip this! The layers need to set so you get a perfect slice. Cut it up and serve it proud. DUNZO!