• 12 lasagna noodles.
• 1 pound ground beef.
• 1/2 red bell pepper, diced.
• 1 small onion, chopped.
• 1 Cup thinly sliced mushrooms [optional.]
• 1 Tablespoon minced garlic.
• 1 Teaspoon dried basil.
• 1/2 Teaspoon oregano.
• pinch of salt, pepper and sugar.
• 1 jar [meatless] spaghetti sauce.
• 1 15 ounce container Ricotta cheese.
• 1 egg.
• 1/2 Cup grated parmesan cheese.
• 8 ounce shredded mozzarella cheese [more if you prefer.]
-Bring a large pot of salted water to a boil, cook the pasta according to pkg. directions. Meanwhile, brown the ground beef in a large skillet, when meat is browned drain the grease and add in the onions, peppers, garlic and mushrooms.
-Cook until veggies are tender, about 6 to 7minutes. Add in the basil, oregano, salt, pepper and sugar. Stir well and add the spaghetti sauce and 1/4 Cup of the parmesan cheese. Remove from heat and set aside.In a bowl combine the ricotta cheese, egg and remaining parmesan cheese. I like to add some of the mozzarella to this as well.
-Drain the pasta and rinse to cool. In a large baking dish, lightly sprayed with cooking spray, place 3 noodles on the bottom. Top each with a little of the ricotta mixture, then some of the meat and a little cheese. Do the same for 2 more layers ending with noodles on top [leave about 1/4 Cup of the meat sauce to spread on top.]
-Once you have the final layer done, spread the remaining sauce over the top and cover with cheese and a sprinkling of basil all over. Cover with foil and bake in a 350°degree oven for 30minutes. Remove foil and continue to bake until top is golden and bubbly [about 15 more minutes.] Let sit 10minutes before slicing.
Follow me on Pinterest !