Mike's Three-Cheese Lasagna

Ever since he was a kid, my husband has loved lasagna. So with him as my expert taster, we have made the cheesiest, meatiest lasagna that the whole family will enjoy. You can experiment with substituting different cheeses like provolone and feta, or stick with the traditional lasagna cheeses like the ones we use in this recipe.

1 lb lasagna noodles

1 lb ground beef

1 lb mozzarella cheese, grated

1 cup ricotta cheese

½ cup parmesan cheese, grated

1 egg

2 tbsp. olive oil

1 large onion, chopped

3 cloves garlic, minced

3 tbsp. oregano or Italian seasoning

1 small bunch of basil, chopped

1½ cups water

2 small (6 oz) cans tomato paste

1 (14 oz) can diced tomatoes

Salt and pepper

In a saucepan, cook ground beef along with garlic, onion and herbs until browned. Add tomato paste, water, diced tomatoes and salt and pepper and cook on medium for 10-15 minutes-until sauce is thick.

Bring 6 quarts water to a boil and add lasagna noodles and salt. Boil for 20 minutes or until tender, rinse with cold water and drain. Mix egg, parmesan, basil and ricotta cheese with a pinch of salt and pepper. Layer lasagna noodles in a casserole dish, alternating with grated mozzarella cheese, ricotta mixture, and meat sauce until all is used. Top with mozzarella and sprinkle with parmesan cheese. Bake for 350 degrees for about 30 minutes. Let rest for 5-10 minutes before serving, garnish with basil or parsley leaves. Serves 6-8.

Recipe by Karen Grimes