Million Bone Lasagna

 Million Bone Lasagna

constituents

For the Meat Sauce

1 lb ground beef
1 lb Italian link
1 medium onion, minced
garlic cloves, diced
jar( 24 oz) marinara sauce
1 can( 14 oz) minced tomatoes
1 tsp Italian seasoning
swab and pepper to taste
For the Delicate rubbish Subcaste

2 mugs ricotta rubbish or cabin rubbish
1 package( 8 oz) cream rubbish, softened
/ 2 mug sour cream
1 large egg
mug grated Parmesan rubbish
2 mugs tattered mozzarella rubbish, divided
For the Pasta Subcaste

12 lasagna polls, cooked and drained( or no- pustule polls)
Directions

Prepare the Meat Sauce

In a large skillet, cook the ground beef and Italian link over medium heat until browned.
Add the minced onion and garlic; sauté until softened.
Stir in the marinara sauce, minced tomatoes, Italian seasoning, and season with swab and pepper.
poach the sauce on low heat for 10- 15 twinkles.
Make the Delicate rubbish Admixture

In a mixing coliseum, combine ricotta rubbish, cream rubbish, sour cream, egg, Parmesan rubbish, and 1 mug of mozzarella rubbish. Mix until smooth and well combined.
Preheat the Roaster

Preheat your roaster to 375 °F( 190 °C). Grease a 9×13- inch baking dish.
Assemble the Lasagna

Spread a thin subcaste of meat sauce on the bottom of the baking dish.
Place 3 lasagna polls over the sauce.
Spread 1/3 of the delicate rubbish admixture over the polls.
Top with a subcaste of meat sauce.
Repeat the layers( polls, rubbish admixture, and meat sauce) two further times.
Finish with a final subcaste of polls, remaining meat sauce, and top with the remaining 1 mug of mozzarella rubbish.
Singe the Lasagna

Cover the baking dish with aluminum antipode and singe in the preheated roaster for 25 twinkles.
Remove the antipode and singe for an fresh 20 twinkles, or until the rubbish is melted and bubbly.
Rest and Serve

Allow the lasagna to rest for 10- 15 twinkles before slicing. Serve warm with a side of garlic chuck
or a fresh salad.
Prep Time 25 twinkles| Cook Time 45 twinkles| Total Time 1 hour 10 twinkles
Kcal
550- 600 kcal per serving( grounded on 8 servings)