Super Cheese Lasagna

Ingredients:

Meat sauce

• 900 g lean ground beef
• 1 can (450 g) of tomato sauce
• 1 can (170 g) of tomato paste
• 2 tablespoons chili powder
• 2 tablespoons of sugar
• 1.5 tsp coarse salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic salt
• 2 bay leaves
• 1 medium yellow onion, grated
• 1 tbsp. white wine vinegar

Lasagna

• Cooking spray to spray the pan
• 450 g ricotta
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1 teaspoon garlic salt
• A pinch of red pepper flakes (optional)
• 1 large egg
• 1 package (250 g) of no-cook lasagna (16 sheets)
• 12 slices of ham (about 200 g)
• 12 slices provolone (about 350 g)
• 700 gr. grated mozzarella (e.g. Polly-O; 5-6 tbsp.)
• 0.5 tbsp. grated parmesan

Preparation:

1. Meat sauce:
   
   In a saucepan or cauldron, combine the ground meat (do not pre-fry), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaf, and onion. Add 2 cups of water. Stir until smooth. Cover and simmer over medium-low heat for 1.5 to 2 hours, stirring occasionally. Add the vinegar and simmer for another 30 minutes.
2. Lasagna:
   
   Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray and place on a rimmed baking sheet.
3. In a medium bowl, combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and mix until evenly distributed.
4. Spread 2 cups of the meat sauce over the bottom of the prepared baking dish. Place 4 lasagna noodles on top of the sauce (it's okay if they overlap slightly). Spoon 2/3 cup of the ricotta mixture over the noodles and spread it into an even layer. Top the ricotta with 4 slices of ham, then 4 slices of provolone. Sprinkle the provolone with 1 cup of mozzarella. Repeat the layers—sauce, noodles, ricotta, ham, provolone, mozzarella—twice more. Top with another layer of lasagna, sprinkle with Parmesan and the remaining mozzarella.
5. Cover the pan tightly with foil. Bake until the lasagna is bubbling and the noodles are cooked through (test for tenderness by piercing them with a sharp knife), about 50 minutes. Remove the foil and return the pan to the oven.
6. Bake until the cheese is bubbly and golden brown, another 10-15 minutes. Let the lasagna rest for 10 minutes and serve hot.