Ingredients​

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Kosher salt

2 tablespoons MK2 Signature Blend

6 lasagna noodles

1 tablespoon extra-virgin olive oil

3/4  pound ground beef

2 tbsp minced onion

3 cloves garlic, minced

1/4 Cup Canned Or Jarred Crushed Tomatoes

1 tablespoon honey

3 tablespoons ketchup

1/2 tablespoon dried basil

1/2 tablespoons dried oregano

1/2 Cup roughly chopped spinach

15 oz Whole Milk ricotta cheese (1 small container)

3 tbsp fresh lemon juice

1 large Egg

1/2 Cup Shredded Parmesan Cheese

3/4 Cup Whole Milk Mozzarella
 

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•  Parboil Lasagna and set aside for later use (If you are using No boil lasagna, skip this step)

• Heat a large skillet on Medium and add Olive Oil, ground beef, minced onion and garlic and saute until cooked through

• Next Add Crushed Tomatoes, honey, ketchup, basil and oregano to skillet and simmer on Medium Low for 15 minutes stirring every couple minutes to prevent sticking

• While simmering the meat sauce, add the ricotta cheese, spinach, lemon juice, MK2 Signature Blend, Parmesan Cheese, and Egg to a large mixing bowl. 

• Mix ingredients thoroughly with a wooden spoon

• Next spray an 8 x 4.5 inch loaf pan with Pan or other cooking spray to prevent sticking. 

• Layer the loaf pan starting with pasta. Follow with a thin layer of meat sauce. Next add another layer of pasta followed by a thin layer of the ricotta mixture. Continue this until you've nearly reached the top (In a 2 1/2 inch tall loaf pan you should end with the ricotta mixture

• Bake on 400 for 15 minutes. Lower to 350 and bake for an additional 10 minutes. 

• Set oven to Low Broil and add Mozzarella Cheese. Broil until golden brown. 

• Allow to cool for 20 minutes before serving. 

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