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 mozzarella 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.
from Janet's Appalachian Kitchen
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