|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!