Ingredients

The following ingredients have 12 Servings
  • 12-16 lasagna sheets
  • 4 cups shredded mozzarella cheese (divided)
  • 15 ounces ricotta cheese
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 8 ounces mushrooms (chopped (optional))
  • ½ green pepper (chopped (optional))
  • 2 roma tomatoes (chopped (optional))
  • 15 ounces pasta sauce
  • 4 ounces tomato paste
  • 2-3 tablespoons fresh basil (plus more for layering)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instruction

  • Heat oven to 375°F.
  • To make the tomato sauce, heat the olive oil over medium hight heat. Add the ground beef along with the onions and garlic; and cook until beef is well browned. Drain any fat.
  • Stir in any additional vegetables you’re using like mushrooms, green peppers and tomatoes. Add the pasta sauce, tomato paste and basil. Season with Italian seasoning, salt and pepper. Simmer for 5-10 minutes.
  • Add 1 cup of the tomato sauce to a 9x13 baking dish and spread evenly. Top with 3-4 sheets of lasagna noodles. Layer with 1/3 of the ricotta cheese and mozzarella cheese and 1/3 cup of the remaining tomato sauce. Continue for 2 more layers, and finish with noodles topped with sauce and the remaining cheese.
  • Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake an additional 10 minutes or until the cheese is golden and bubbly.
  • Let rest for 15 minutes before cutting.