Three Cheese Veal Lasagna

Ingredients:
 One pack lasagna sheet (I used 12 sheets)
One jar marinara sauce (32 Oz.= 4 US CUPS)
1 Tbsp. olive oil
1/2 Lb. beef ground round
1/2 Lb. veal ground round
1 tsp Himalayan salt
1/2 Tbsp. nutritional yeast (optional)
1Tbsp. Italian seasoning
1 Tbsp. dried oregano
1 Tbsp. Chili pepper
1 Tbsp. dried basil
2 eggs
1 container ricotta cheese 16 oz. (2 Cups)
2 Cups shredded Parmesan cheese
4 Cups shredded mozzarella (or provolone cheese)-I sliced it  
Making:
Boil 7 C of water in a large pan and place 12 sheets of Lasagna, cook the noodles only half way, rinse with cold water set aside,
On the other side heat the oil in a sauté pan and sauté both kind of ground rounds mixed in the pan. Add Oregano. Nutritional yeast, basil, salt and chili pepper. Set aside.
Combine ricotta cheese, Parmesan cheese, eggs in a bowl and mix well set aside
Shred (or slice mozzarella) or provolone cheese set aside.
I used 9X13 inch Pyrex baking pan.
First, I covered the bottom with 2 Tbsp marinara sauce.
The order to build up lasagna the layers is following,
(– noodles- marinara sauce-meat-cheese mix-mozzarella (or provolone) slices-
In this order I used 12 sheets of Lasagna noodles
-------------------------------- (1st layer - 3 noodle sheet, marinara sauce, meat, cheese mix, mozzarella)
------------------------------ (2nd layer- 3 noodle sheet, marinara sauce, meat, cheese mix, mozzarella)
------------------------------ (3rd layer -3 noodle sheets, marinara sauce, cheese mix, mozzarella)
------------------------------ (4th layer -3 noodle sheets, just a spoonful of marina sauce, cheese mix, mozzarella.

Please pay attn. to the order you need to divide meat into 3 parts, but you need to divide cheese mixture and mozzarella slices into 4 parts.
Therefore, you won’t have any left-over meat (NO meat on every top layer.)
Indeed, you need to spare only a TBPS. of marinara sauce for the top layer too.
Once you are done building up the layers adequately all your ingredients will be used up.
Bake lasagna in 400 F for 30 minutes.
Serve hot.

5/5/2022

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