Classic Italian Lasagna



1 T Olive Oil

1 lb. Lean Ground Beef

1 Large Shallot, finely diced

1/4 C Sweet Bell Pepper, diced small

2 Cloves Garlic, minced

Salt and Pepper

24 oz. Jar Spaghetti Sauce (reserve 1/4 C)

1/4-1/4 tsp. Sugar (don’t skip this, it will help with acidity of tomato sauce)

Box Lasagna Noodles (regular or GF no “no boil”)

1 1/2 C Whole Milk Ricotta Cheese

1 T Italian Seasoning

2 1/2 C Mozzarella Cheese, shredded

1/2 C Parmesan Cheese, shredded


-Over medium heat, heat oil.  Add in shallot, bell pepper and garlic, sprinkle with salt and pepper.  Cook about 2 minutes, add in ground beef.  Cook until beef is almost done (slight pink).

-Pour in sauce (remember to reserve 1/4 C), cover and simmer about 20 minutes.  Cut off heat and allow to cool until almost room temperature.

-In bowl, combine ricotta, Italian seasoning, salt and pepper (this amount depends on you)

-Combine cheeses together.

-In bottom of 13X9 in baking pan, pour in 1/4 C sauce, spread to cover bottom.  Place 4-5 noodles in bottom of pan, then can overlap some, you can break to fit if you desire.

-Top with half of meat mixture, then half of ricotta, and half of cheese.  Repeat this one more time.

-Cover in foil, bake 350 degrees for 30 minutes, remove cover and bake an additional 15 minutes.  Remove from oven, cover in foil and allow to rest for 15 minutes prior to serving.  Enjoy!



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