Dirty Bulk Beef Lasagna

Ingredients

• 500 gdry pasta, lasagna sheets
• 1000 gregular ground beef (80/20)
• 600 glean ground beef (90%)
• 1400 glow-sodium marinara sauce
• 900 gpart-skim ricotta
• 2large eggs
• 600 gwhole-milk mozzarella, grated, grated
• 100 gparmesan, grated, grated
• 1¼ tbspItalian seasoning
• ¾ tspsalt

Method

1. Preheat the oven to 190°C (375°F) with a rack in the centre. Use a deep 23 x 33 cm (9 x 13 inch) dish or a roasting pan.

2. Brown both beefs in a large pot over medium-high heat in two batches, breaking them up, until they reach 71°C (160°F), about 8 minutes per batch. Drain the fat.

   16 min timer

3. Stir in the marinara and Italian seasoning and simmer over low heat for 10 minutes.

   10 min timer

4. Mix the ricotta with the eggs, half the parmesan and the salt.

5. Layer a quarter of the meat sauce, then lasagna sheets, a third of the ricotta and a quarter of the mozzarella. Repeat twice, then finish with sheets, the last of the sauce, mozzarella and parmesan.

6. Cover with foil and bake 40 minutes, then uncover and bake 20 minutes more, until bubbling, browned and the pasta is tender when pierced.

   60 min timer

7. Rest for 20 minutes so it holds together, then cut into 4 thick slabs.

Storing and reheating

Keeps 4 days or 3 months frozen in portions.