Espresso and Lime

0 Preheat the oven to 375 degrees
1 Bring a large pot of water over high heat and when the water comes to a boil, add a large pinch of salt and cook the lasagna noodles according to the manufacturers instructions 
2 Place a large skillet over medium heat
3 Add 2 pounds of ground beef and season with a tablespoon of garlic powder, a tablespoon of onion powder, a tablespoon of dried Italian herbs and a pinch of salt and black pepper 
4 Cook until the beef is cooked through and broken into small pieces
5 Add the diced yellow onion and cook for about 5 minutes or until the onion has softened 
6 Add the finely minced garlic cloves and 2 tablespoons of tomato paste and cook while stirring for about 60 seconds 
7 Add 28 ounces of crushed tomatoes, 8 ounces of tomato purée and 1/3 cup of finely chopped fresh parsley, mix to combine and transfer off of the heat 
8 Once the lasagna noodles are cooked, drain them and separate them while they are still hot (this will help prevent them from sticking together as they cool)
9 Begin layering the ingredients into a 9"x13" lasagna pan starting with a thin layer of the beef mixture, then a single layer of the noodles, beef mixture, shredded cheese, noodles… repeat and finish with a layer of shredded cheese that completely covers the top of the pan
10 Cover with foil, bake at 375 degrees for 30 minutes 
11 Remove the foil and bake until the top layer is melted and golden brown (another 5-7 minutes)
12 Transfer the pan onto a heat proof service and allow the lasagna to cool for 15 minutes before slicing
13 Store leftovers in the refrigerator and reheat, covered, at 375 until warmed through