Northern Italian Style Lasagna

Directions

In a large, deep skillet or sauté pan, cook bacon over medium-high heat until crisp; spoon off fat.

Add ground meat, onion and garlic. Cook until meat is browned and no longer pink, stirring to separate meat. Spoon off fat. Reduce heat to medium-low; stir in marinara sauce, basil and marjoram. Cook 2 to 3 minutes; set aside.

Meanwhile, in small bowl, combine condensed soup, milk and nutmeg. In another bowl, combine ricotta cheese, ¼ cup of the Parmesan cheese, beaten egg, parsely and black pepper; set aside.

In a 13” x 9” x 2” or 3"-deep baking dish , spread 1½ cups of the meat sauce. Top with 3 lasagna noodles, spread with one-half of the soup mixture, one-half of the ricotta mixture, and one-third of the remaining meat sauce. Repeat layers. Top with remaining 3 noodles and remaining meat sauce. Cover with foil and bake in preheated 375℉ (190℃) oven for 30 minutes. Uncover and sprinkle with the remaining Parmesan cheese and ½ cup mozzarella cheese. Bake, uncovered, 10 minutes longer, until hot and bubbly and the cheeses are completely melted and light brown.

Let stand for 10 minutes before serving.