2-3 TBSP rendered bacon fat (optional, but I wouldn’t leave it out)
½ cup minced Onion
3 cloves Garlic, crushed
¼ tsp Garlic powder
¼ tsp Onion powder
½ tsp Italian Seasoning
2 (24 ounce) jars of Spaghetti Sauce (Organic Tomato Basil from Lidl)
1 tsp Italian Seasoning
1 tsp Dried Oregano
1 tsp Salt
¼ tsp ground Black Pepper
15 oz Ricotta Cheese
1 Egg
12 Lasagna Noodles
24 oz Mozzarella Cheese
¾ cup grated Parmesan Cheese
Directions
In a Dutch oven, cook bacon fat, ground beef, onion, and garlic over medium heat until well browned. Add garlic powder, onion powder, and 1/2 tsp Italian Seasoning.
Once you are done, add both jars of sauce and stir til combined. Remove from heat.
While your meat is browning, in a separate bowl, mix ricotta cheese, 1 tsp Italian seasoning, oregano, salt, pepper and egg.
In a 9×13 pan, ladle in 3 spoon fulls of meat sauce so it covers the bottom
Layer a single layer of uncooked lasagna noodles so the pan is covered, but not overlapping
Add 1/3 of your ricotta cheese mixture and spread evenly with a spatula
Add a layer of mozzarella cheese
Repeat steps 4-7 x2
Add the rest of your sauce and the rest of your mozzarella and all of your Parmesan cheese
Cover in foil and place in the fridge til you are ready or bake immediately for 45 minutes at 350F. Let rest with the foil off for 10 mins. Enjoy!
