November 20 - Excited for Meat Lasagne

Even with lasagne, I would prefer the pasta, al dente. I would rather use the "No Boil Oven Ready" lasagne, to avoid having mushy lasagne.

Serving this to my kids, I decided not to put ricotta cheese. They are not familiar with the taste of the ricotta cheese.

This lasagne is not mushy nor "soupy". But if you prefer more sauce, then increase the amount of pasta sauce.

Meat Lasagne
Ingredients
2 lbs ground sirloin
1 large sweet onion, minced
2 red sweet pepper, minced
1 14 oz. pasta sauce (I used Classico Tomato and Basil)
5 oz shredded mozzarella
2 oz shredded parmesan
2 tbsp sea salt
1 tsp freshly ground pepper
1 cup water
"No Boil Oven Ready" Lasagne pasta
3 tbsp olive oil
2 tbsp fresh basil leaves, minced
2 tbsp fresh parsley leaves, minced
2 tbsp fresh oregano leaves, minced

Cooking Time (1.5 hours)

In a large pan, heat the olive oil and saute the ground sirloin, onion and sweet pepper for 15 minutes.

Add the pasta sauce, salt, freshly ground pepper, water and cook for 10 minutes.

Add the basil, oregano and parsley.

In a large baking pan (13" x 19" x 2"), place a layer of the meat sauce.

Repeat layers of lasagne, mozzarella cheese, and meat sauce.

Finish with a third layer of lasagne and meat sauce.

Top with 2 oz. of freshly grated parmesan.

Cover with aluminum foil and bake for 45 minutes at 350 degrees Fahrenheit.