- 12 lasagna noodles
- 1 lb. ground beef
- 1/2 red bell pepper, diced
- 1 small onion, chopped
- 1 C. thinly sliced mushrooms (optional)
- 1 T. minced garlic
- 1 tsp. dried basil
- 1/2 tsp. oregano
- pinch of salt, pepper, and sugar
- 1 jar (meatless) spaghetti sauce
- 1 15oz. container Ricotta cheese
- 1 egg
- 1/2 C. grated parmesan cheese
- 8 oz. 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 6-7 minutes.
Add in the basil, oregano, salt, pepper, and sugar.
Stir well and add the spaghetti sauce and 1/4 C. 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 mozzarellas 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 C. 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 30 minutes.
Remove foil and continue to bake until top is golden and bubbly (about 15 more minutes).
Let sit 10 minutes before slicing.