|Tomatoes, bell peppers, mushrooms, onion and lean ground beef
|Brown & break up lean ground beef in a large skillet. Drain fat.
|In a large pot, saute chopped onion, peppers, and mushrooms in olive oil
|Add cooked ground beef, crushed tomatoes, tomato paste, water, salt, pepper, and oregano and simmer over low heat
|In the meantime, you can make the ricotta layer. Mix ricotta cheese, grated Parmesan cheese, egg, and chopped parsley
A Lotta Layers...
|In a 9x13 inch baking dish, spread approximately 1 cup of meat sauce and top with lasagna noodles
|Top with more sauce and shredded mozzarella cheese
|Top with second layer of noodles
|Top noodles with more meat sauce
|Gently, spread ricotta layer evenly over the sauce
|Top with the third and final layer of noodles
|VERY IMPORTANT - Allow the lasagna to cool for approximately 20-30 minutes so it sets and slices nicely. If you cut it while it's still hot, slices will be runny and not as pretty on the plate.
The wonderful thing about lasagna is that it freezes well. I cut up what was left into individual servings and froze them. We actually enjoyed some of the leftovers last night!