12 regular lasagna noodles (or no-boil noodles)
3 medium bags of shredded mozzarella cheese
1 cup freshly grated parmesan cheese
1/2 pound extra ground beef
3 Tablespoon olive oil
4 cloves garlic , minced
1 large onion , chopped
1 cup mushrooms canned or fresh
1 bell pepper (red or green), chopped
16 ounces tomato sauce you can also use any Italian sauce like prego
3 tbs tomato paste
14.5 ounce diced tomato
2 teaspoons Italian seasonings
A handful of shopped parsley
1 tbs crushed pepper
1 cup of water
salt and freshly ground black pepper , to taste
1/2 cup fresh basil leaves , finely chopped (about 10-15 leaves)
In a large skillet, brown the ground beef and breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease.
In the same skillet over medium-high heat, add olive oil, add the garlic, stirring constantly for 30 seconds.
Add the onion, mushrooms and bell pepper. Continue cooking on medium-high heat until the vegetables are softened –about 2-3 minutes.
Add the tomato sauce and tomato paste and stir to combine. Add the diced tomatoes, Italian seasoning, chopped parsley, crushed pepper and salt and black pepper to taste. Stir. Finally add a cup of water.
Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally.
Right before using the red sauce in the lasagna, add fresh basil.
While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray.
Keep in mind that there will be 3 layers of lasagna.
Start by layering the bottom of your greased pan with 4 lasagna noodles.
Spread the red sauce over the noodles, followed some Parmesan and mozzarella cheeses, spreading all to the edges.
Top with another layer of noodles, then red sauce, some parmesan and mozzarella cheeses.
Add the final layer of noodles, then red sauce, white and cheeses. In the end add the final noodles and spread the remaining cheeses that prevents the cheese to turn so red.
Bake for 30 minutes. Allow the lasagna to sit for 15-20 minutes before serving.