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
Italian Spice
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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  1. 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.

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