Restaurant Style Lasagna

Name: Restaurant Style Lasagna
Ingredients: 9 lasagna noodles; 2 1/2 cups ricotta cheese; 1 1/2 cups mozzarella cheese, shredded; 12 slices mozzarella and provolone cheese; 1/4 cup grated parmesan cheese; 2 eggs, beaten; 1/2 lb lean ground beef (I always use 1 pound); 1/2 cup onion, chopped; 1/2 cup green bell pepper, chopped; 1 (4 ounce) can sliced mushrooms, drained; 2 1/2 teaspoons dried oregano (rub between fingers to release flavor); 1 1/2 teaspoons dried basil (rub between fingers to release flavor); 1/2 teaspoon garlic powder or 1 minced fresh garlic clove; 2 teaspoons white sugar; salt and pepper; 3 (6 1/2 ounce) cans tomato sauce

16 ingredients

6 steps

Ingredients

9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
12 slices mozzarella and provolone cheese
1/4 cup grated parmesan cheese
2 eggs, beaten
1/2 lb lean ground beef (I always use 1 pound)
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (4 ounce) can sliced mushrooms, drained
2 1/2 teaspoons dried oregano (rub between fingers to release flavor)
1 1/2 teaspoons dried basil (rub between fingers to release flavor)
1/2 teaspoon garlic powder or 1 minced fresh garlic clove
2 teaspoons white sugar
salt and pepper
3 (6 1/2 ounce) cans tomato sauce

Directions

1

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
2

Preheat oven to 350 degrees F (175 degrees C).
3

To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
4

To make sauce- In a skillet, brown the ground beef until cooked through; drain grease and onions and peppers and cook until vegetables have softened.
5

Add to skillet, browned ground beef mixture, mushrooms,oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
6

In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. Top with sliced mozzarella and provolove cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.