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Beef and Pepper Lasagna

Beef and Pepper Lasagna
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This recipe combines hearty beef, sweet bell peppers, and rich cheese in a delicious lasagna.

Ingredients

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  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook ground beef in a large skillet over medium heat until browned. Drain fat.
  2. Add onion, garlic, and bell peppers to the skillet. Cook until softened, about 5-7 minutes.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
  4. Preheat oven to 375°F (190°C).
  5. Cook lasagna noodles according to package directions. Drain and rinse with cold water.
  6. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley.
  7. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange 3-4 lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles.
  10. Top with a layer of mozzarella cheese.
  11. Add another layer of meat sauce.
  12. Repeat layers, ending with meat sauce and a final layer of mozzarella cheese.
  13. Cover with aluminum foil and bake for 25 minutes.
  14. Remove foil and bake for an additional 20-25 minutes, or until bubbly and cheese is golden brown.
  15. Let stand for 10 minutes before serving.

Notes

  • For a spicier lasagna, add a pinch of red pepper flakes to the meat sauce.
  • You can prepare this lasagna a day ahead and refrigerate it. Add an extra 10-15 minutes to the baking time if baking from cold.
  • Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://kitchenvan.com/beef-and-pepper-lasagna/