Ingredients
- 20 lasagna noodles
- salt
- 2 Tbsp. olive oil
- 1 cup finely chopped mushrooms (about 3 oz)
- 1 green pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 lb. ground beef
- pepper
- 1 - 28 oz. can diced tomatoes
- 1 - 6 oz. can tomato paste
- 4 Tbsp. minced fresh parsley
- 4 Tbsp. minced fresh basil
- 1 - 30 oz. container ricotta
- 1 lb. mozzarella, grated
- 1 cup grated parmesan cheese
- 2 large eggs
Preparation
Step 1
Cook the noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
Make the sauce: in a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4-5 minutes, until they start to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 tea. each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 Tbsp. each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
Make the filling: combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 ta. salt and pepper and the remaining 3 Tbsp. each parsley and basil. stir to combine.
Assemble the lasagna: spoon a thin layer of sauce onto the bottom of a 9x13 pan. Spread 2-3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan. Top with the remaining sauce and plenty of grated mozzarella and parmesan.
Place the pan on a baking sheet and bake at 375 degrees for 20 minutes, until hot and bubbly.