All time favorite lasagna

 I have made a million different lasagnas and currently, this is our favorite! It is cheesy, meaty, and saucy. Basically, all the things. And if you don't need a whole pan, divide the recipe into two 8X8 or 9x9 pans and freeze one for later. 

Ingredients:

For the sauce:

2 pounds meatball mix (if you can't find that, ground beef is fine)

2- 32 oz jars Raos marinara sauce**

For the lasagna:

1 pound of ricotta

1 tbsp fresh basil

1 tbsp fresh parsley

1 tsp garlic salt

pinch of red pepper flakes, optional

1 large egg

1 - 9 ounce no boil lasagna noodles (16)

Prosciutto (about 12 slices/small container from trader joes)

Provolone (about 12 slices or 3/4 pound)

1 1/2 pounds low moisture mozzarella, grated (Polly-O, 5-6 cups)

1/2 cup grated parmesan

Directions:

Make the sauce: Cook the meat, breaking it up into small pieces. In a large bowl, combine the raos and meat. set aside 

Pre-heat oven to 375 degrees. spray a 9x13 baking dish with nonstick cooking spray and place on a rimmed baking sheet lined with tin foil.

In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes (if using) and egg. Stir until well blended

Spread 2 cups meat sauce** across bottom of prepared baking dish. Place 4 noodles over the sauce. it is ok if they overlap slightly. Dollop 2/3 ricotta mixture on the noodles. Spread it in even layer. Top the ricotta with 4 slices of prosciutto, then 4 slices of provolone. Sprinkle 1 cup of mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, prosciutto, provolone, mozzarella - twice more. Top with another layer of noodles, then the parmesan and remaining mozzarella.

Cover the dish tightly with tin foil and bake until bubbling and noodles are cooked, about 50 minutes. remove foil and return to oven until cheese if bubbling and golden brown, about 10-15 minutes. 

Let the lasagna rest for about 10 minutes, then serve warm. 

**I like a really saucy lasagna so I use a little bit more sauce than the recipe calls for. If you don't, you can cut back to about 48 ounces Raos and follow directions as written.