Lasagna

Ingredients

• 8 ounce percent milk mozzarella shredded
• 1 tablespoon balsamic vinegar 
• 4 tablespoons basil fresh shredded
• 14.5 ounce canned tomatoes diced canned
• 12  lasagna noodles cooked
• 1  eggs 
• 2 cloves garlic minced
• 12 ounces ground round 
• 1 cup italian-blend cheese shredded
• 0.3 cup parmesan divided freshly grated
• 26 ounce roasted-tomato pasta sauce your favorite or pasta sauce
• 0.5 teaspoon pepper flakes red crushed
• 15 ounce ricotta low-fat

Equipment

• bowl
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Cook the beef in a large saucepan over medium heat, breaking into small pieces, for about 5 minutes or until no pink meat remains.
2. Add the garlic and saut for 1 minute.
3. Add the pasta sauce, tomatoes, vinegar, and 2 tablespoons of the basil. Bring the mixture to a boil; reduce heat and simmer gently for 10 minutes. Preheat oven to 350 F. In a small bowl, combine the ricotta, provolone, 2 tablespoons of the basil, the egg, and the crushed red pepper.
4. Place 3/4 cup of the pasta-sauce mixture in the bottom of a 13-by-9-inch baking pan. Top with 3 cooked noodles, then spread a third of the ricotta mixture evenly over the noodles.
5. Sprinkle with a third of the mozzarella and top with 3/4 cup of the pasta-sauce mixture. Repeat the layers, ending with 3/4 cup of the pasta-sauce mixture and the final 3 noodles.
6. Spread the remaining sauce on top, sprinkle with the Parmesan, and cover with foil.
7. Bake for 30 minutes; uncover and bake for 15 minutes or until bubbly.
8. Remove from oven.
9. Let stand 15 minutes before serving.
10. Garnish with the remaining basil.