Lasagna with farm minced meat

Ingredients:

• 1 tbsp. l. olive oil
• 450 g of ground beef with 20% fat content, preferably farm-raised
• 1 can (700 gr.) marinara sauce
• 2 tablespoons balsamic vinegar
• 1 tbsp unsalted butter
• 450 g whole milk ricotta (about 2 cups)
• 110 gr. grated parmesan (1 tbsp.)
• 1 large egg, beaten
• 220 gr. grated mozzarella (2 tbsp.)
• 12 no-boil lasagna sheets

Preparation:

1. Preheat oven to 220°C.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef, 2 teaspoons salt, and a few grinds of black pepper. Cook, stirring with a wooden spoon, until the beef is browned and no longer pink in the center, 5–6 minutes.
3. Pour in the marinara sauce and bring to a boil. Reduce heat to medium and continue to simmer until slightly thickened, 5–6 minutes. Add the balsamic vinegar and butter and stir until the butter melts.
4. Meanwhile, in a medium bowl, combine ricotta, Parmesan, egg, 1 cup mozzarella, 1 teaspoon salt, and a few grinds of pepper.
5. Spoon 1/2 cup sauce into the bottom of a 22 x 32 cm baking dish. Arrange 3 noodle sheets on top of the sauce. Spread a third of the cheese mixture over the noodles, then spread a third of the remaining sauce on top, making sure to spread it well into the corners. Repeat the layers 2 more times, then top with the last 3 lasagna sheets. Sprinkle with the remaining 1 cup mozzarella.
6. Bake until the noodles are cooked through and softened, the cheese on top is melted and browned in spots, and the sauce is bubbling around the edges, about 30 minutes. Let cool for 5 minutes before slicing and serving.