Deb's Lasagna with Basil And Piquins
| Yield: | 1 servings |
| Categories: |
| 1 1/2 | lb | Ground sirloin |
| Fresh picked Firecracker Piquin chiles to taste; (4 is good starting point) | ||
| 1 | 26-ounce jar Barilla Marinara sauce; (or any thick marinara sauce) | |
| 1 1/2 | c | Water |
| 1/2 | c | Chopped fresh basil; (omit or use flat-leafed parsley if fresh basil is not available) |
| 1 | 1-pound box of lasagna noodles; uncooked | |
| 1 | Container; (15-oz) ricotta cheese | |
| 2 | Eggs | |
| 1/2 | ts | Salt; (or to taste) |
| 1/8 | c | (approx; I just used a handful) pitted and sliced black olives |
| 3 | c | Shredded mozzarella cheese |
| 1 | c | Grated Parmesan cheese |
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