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Ingredients
  • subheading: For the meat sauce:
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground beef chuck
  • ½ medium onion, diced (about ¾ cup)
  • ½ large bell pepper (green, red, or yellow), diced (about ¾ cup)
  • 2 cloves garlic, minced
  • 1 (28-ounce) can good-quality tomato sauce
  • 3 ounces tomato paste (half a 6-ounce can)
  • 1 (14 ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
  • ¼ cup chopped fresh parsley (preferably flat leaf), packed
  • 1 tablespoon Italian seasoning
  • 1 pinch garlic powder and/or garlic salt
  • 1 tablespoon red or white wine vinegar
  • 1 tablespoon to ¼ cup sugar (to taste, optional)
  • Salt
  • subheading: To assemble the lasagna:
  • ½ pound dry lasagna noodles (requires 9 lasagna noodles - unbroken)
  • 15 ounces ricotta cheese
  • 1 ½ pounds (24 ounces) mozzarella cheese, grated or sliced
  • ¼ pound (4 ounces) freshly grated Parmesan cheese
Note: Ingredients may have been altered from the original.
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