The Best Homemade Lasagna

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

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

Directions at simplyrecipes.com

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