Ingredients
1 lb lean ground beef
1/2 medium sweet white onion, diced
1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced
1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar
Large skillet (for browning beef, onions, green pepper)
6 Qt pot (for noodles)
3 Qt pot (simmer sauce)
13″ x 9″ x 2″ lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans – the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Large colander (drain/blot beef, drain noodles)
Large baking pan (to wash and cool noodles)
Large slotted cooking spoon
Large cooking spoon
Paring knife
View the full recipe: Simply Recipes
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Wanted pressure cooker recipes
i am looking for a lasagna recipe that you dont have to cook the noodles before you layer the dish.
Why has extra sugar been added to this recipe? Surely it doesn’t need sugar, especially as it is supposed to be a child’s lasagne.
looking nutri kids recipes for HACCP for schools