how to make meat lasagna

Cooking Utensils You'll Need:

 

• A large skillet to brown the beef, bell pepper, and onion
• A large pot (8 to 12-quarts) for cooking the pasta
• A medium sized saucepan (3 to 4 quarts) to simmer the sauce
• 13" x 9" x 2" lasagna pan, preferably pyrex or stainless steel (avoid aluminum pans if you can, they can react with the acidity of the sauce)
• A large colander to drain the noodles
• A couple large sheet pans to cool the noodles
• A large slotted cooking spoon
• A large wooden cooking spoon
• A chef's knife or large paring knife to cut the vegetables

Ingredients

• Olive oil
• 1 pound lean ground beef (chuck)
• 1/2 onion, diced, about 3/4 cup
• 1/2 large bell pepper (green, red, or yellow), stem and core removed, diced, about 3/4 cup
• 2 cloves garlic, minced
• 1 28-ounce can good quality tomato sauce
• 3 ounces (half a 6-oz can) tomato paste
• 1 14-ounce can crushed tomatoes
• 2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano
• 1/4 cup chopped fresh parsley (preferably flat leaf), packed
• 1 Tbsp Italian Seasoning
• Pinch of garlic powder and/or garlic salt
• 1 Tbsp red or white wine vinegar
• 1 Tbsp to 1/4 cup sugar (to taste, optional)
• Salt
• 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
• 15 ounces Ricotta cheese
• 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
• 1/4 lb (4 ounces) freshly grated Parmesan cheese

Prep time: 15 minutes

Cook time: 1 hour, 30 minutes