Layered Italian Pasta Bake (Print Version)

# Ingredients:

01 - 1 medium chopped yellow onion.
02 - 1 tablespoon extra virgin oil.
03 - 1 pound minced beef, lean variety.
04 - 1/2 teaspoon sea salt.
05 - 1/4 teaspoon ground pepper.
06 - 24-25 ounce container tomato sauce (3 cups).
07 - 12 ounces grated mozzarella (3 cups).
08 - 15 standard lasagna sheets (not quick-cook).
09 - 15-16 ounces creamy ricotta (2 cups).

# Instructions:

01 - Get your oven ready by putting the rack in the middle and warming it to 400°F for even heat all around.
02 - Cut onion into tiny bits, then warm up the oil in a big pan on medium-high heat until it looks glossy.
03 - Toss onion, meat, salt and pepper into the pan, smashing the beef into tiny chunks as it turns brown.
04 - Let the meat cool a bit, then stir in most of the tomato sauce but keep some for the pan bottom.
05 - Smear a thin coat of plain tomato sauce across the bottom of your 9x13-inch dish.
06 - Put 5 pasta sheets in the dish, snap them if they don't fit, then spread 1 cup ricotta and 1.5 cups meat mix.
07 - Scatter 1 cup mozzarella on top of the meat mix to finish your first full lasagna layer.
08 - Go again with pasta, ricotta, meat mix, and mozzarella, but save some cheese for the top at the end.
09 - Lay down last pasta sheets and leftover sauce, then wrap the dish tight with foil to keep moisture in while cooking.
10 - Pop it in for one hour covered, then stick a knife through to check if the pasta's soft enough.
11 - Take off the foil, sprinkle the last cheese on top, and cook 8-10 minutes till it bubbles and gets a little golden.
12 - Wait 15 minutes before cutting so everything firms up and your slices come out looking good.

# Notes:

01 - Great for big families.
02 - Can cook earlier and reheat.
03 - Stores well in freezer.
04 - Ultimate soul food.

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