Lasagna Recipe
INGREDIENTS
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Olive oil
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1 lb lean ground beef
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1/2 medium onion, diced, about 3/4 cup
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1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced, about 3/4 cup
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2 cloves garlic, minced
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1 28-ounce can tomato sauce
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1/2 6 oz can (3 oz) tomato paste
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1 14-ounce can crushed tomatoes
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2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano
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1/4 cup chopped fresh parsley (preferably flat leaf), packed
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1 Tbsp Italian Seasoning
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Pinch of garlic powder and/or garlic salt
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1 Tbsp red or white wine vinegar
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1 Tbsp to 1/4 cup sugar (to taste, optional)
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Salt
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1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
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15 ounces Ricotta cheese
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1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
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1/4 lb (4 ounces) freshly grated parmesan cheese
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Cooking Utensils
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Large skillet (for browning beef, onions, green pepper)
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8 to 12 Qt pot (for noodles)
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3 to 4 Qt pot (simmer sauce)
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13" x 9" x 2" lasagna pan (preferably a pyrex or stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
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Large colander (drain/blot beef, drain noodles)
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Large baking pan (to cool noodles)
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Large slotted cooking spoon
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Large cooking spoon
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Paring knife
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