tasty beef lasagna

mood: tempestuous
listening to: meat beat manifesto :: hellfire/less
slacker, slacker, slacker... can you blame me? the weather is always gorgeous, so of course i'm outside enjoying myself. with the fall approaching, it was time to get back to some basics and what better way to bring in the colder weather with hearty lasagna. i'm biased, but this is the best thing that i've made to date. this is one my all-time favorites and so i've had to some time to practice and perfect this, but my roommate just confirmed my bias by stating, "it's good and really hearty!"

Ingredients: 1.25 lb lean ground beef 4 garlic cloves, minced ginger, minced fennel ground coriander salt red pepper, sliced green pepper, sliced 1/2 yellow onion, sliced italian parsley balsamic vinegar	louisiana hot sauce chili powder oregano basil 2 15 oz. cans of tomato sauce no-boil lasagna noodles 2 eggs (or egg substitute) 1 15 oz. can of ricotta cheese 9 oz. shredded cheddar cheese 6 oz. shredded parmesan cheese

Preparation:
- preheat oven to 350°
- in a pan, brown and drain ground beef
- add in garlic, ginger, parsley, onion, peppers, oregano, basil and fennel on medium-high heat
- stir in tomato sauce, salt, ground cardamom, balsamic vinegar, tapatio and chili powder; reduce heat to medium-low
- in a separate bowl, mix ricotta cheese, 2 eggs and 1/3 cup parmesan cheese
- grease a 9x17 pan and put a thin layer of meat mixture to coat bottom
- layer lasagna shells on top
- pour thin layer of ricotta cheese mixture
- cover with 1/2 of cheddar cheese and 1/2 of remaining parmesan cheese
- repeat meat, lasagna shells, ricotta and cheeses
- add oregano and basil on top
- cover with foil and place in oven for 35 mins or until desired readiness.