AngelicaRJensen on LTK

AngelicaRJensen

Getting ready for LVP’s grand opening of @wolfbyvanderpumpaz ✨Use my code: ANGELICAJENSEN for a free one month @vivrelle subscription ! 👛 #ad

Getting ready for LVP’s grand opening of @wolfbyvanderpumpaz ✨Use my code: ANGELICAJENSEN for a free one month @vivrelle subscription ! 👛 ad

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Sweetheart-Neck Midaxi Dress in Ivory | Oh Polly

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Schutz Lou Pump in White. - size 9.5 | Revolve Clothing (Global)

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@alo

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The recipe you guys are always asking me for below! ❤️

Ingredients ⬇️
15 lasagna noodles uncooked (3 for each layer)

Pesto Sauce 🌿
2 cups fresh basil
Full bag of baby spinach
½ cup Parmesan cheese
¼ cup Olive oil
Salt to taste
3 cloves of Garlic
½ Squeezed lemon

Tomato Sauce 🍅
1 pound lean ground beef
garlic minced
36 ounces pasta sauce
2 tablespoons tomato paste
1 teaspoon Italian seasoning
Sun dried tomatoes

Cheese Mixture 🧀
2 cups ricotta cheese
1 teaspoon chopped dried parsley
1 large egg beaten
4 cups shredded mozzarella cheese divided
½ cup shredded Parmesan cheese

This is the order of layers:
sauce (red) – noodles – cheese
sauce (pesto) – noodles – cheese
sauce (red) – noodles – cheese
sauce (pesto) noodles – cheese
noodles – sauce (red/bake) – cheese

Directions ⬇️
Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside.
In a blender, combine pesto ingredients and blend on high, until desired condition. Add salt to taste.
Meanwhile, in a large skillet, brown the beef, garlic, sun-dried tomatoes over medium-high heat until no pink remains. Drain any fat.
Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.
In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
Cover with foil and bake for 45 minutes.
Remove the foil and sprinkle the top of the lasagna with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
Rest for at least 15 minutes before adding fresh basil & cutting!

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