Espresso and Lime

1 Preheat the oven to 375 degrees
2 Add a splash of olive oil to a large skillet and place over medium heat
3 Add 2 lbs of ground beef and the seasoning to the skillet. Break up the meat and mix the seasoning until it is well incorporated and evenly spread throughout the meat
4 Continue cooking, until the meat is cooked through and begins to brown
5 Drain liquid fat from the skillet and return it to heat
6 Add 1 garlic clove (crushed or finely diced) and 40oz of crushed tomatoes to the browned meat and simmer over medium low heat until the pasta is cooked
7 Fill a deep pan with enough water to fully submerge the lasagna noodles whole and bring to a boil
8 Add several large pinches of salt to the boiling water with the lasagna noodles and boil the noodles for 12 minutes
9 Once the noodles are cooked through, remove from heat, but do not drain
10 Begin layering the ingredients into a 9"x13" lasagna pan starting with a layer of ragù, then noodles, then cheese and back to ragù
11 Add 1/2 cup of parmesan to a middle layer
12 Finish with a layer of shredded cheese that completely covers the top of the pan
13 Bake at 375 degrees for 30 minutes
14 Allow to cool and set up for 15 minutes before cutting into slices
15 Store leftovers in the refrigerator and reheat at 375 until warmed through