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8 ounces part-skim milk ricotta cheese
4 ounces grated Parmesan cheese (1 cup), divided in two even portions
In a large saucepan, heat the vegetable oil. Saute the onions, garlic and green peppers until softened. Add the mushrooms and saute until tender. Add the ground round, salt and pepper. Cook until meat loses its red color. Drain off excess fat.
Add the tomato sauce, tomatoes, tomato paste, basil, oregano and parsley. Simmer 1 1/2 hours, or until sauce has thickened. While cooking, if sauce becomes too thick, add small amounts of water as needed.
Prepare the lasagna noodles according to the package directions. You do not have to use oil to prevent noodles from sticking together as directions of some packages suggest. If you gently stir noodles occasionally, they will not stick. Cook noodles for 10-12 minutes or until al dente (still a bit chewy). Drain, rinse with cold water, and separate noodles.
Combine ricotta and half of the Parmesan cheese.
Preheat oven to 350 degrees F. For each of two 13x9x2-inch pans: spoon in a thin layer of sauce and cover with a layer of lasagna noo- % dies. Next place a layer of shredded mozzarella and ricotta-Parmesan mixture. Add some sauce. Arrange successive layers in a likewise manner, ending with a layer of noodles. Top with sauce and sprinkle with the remaining 1/2 cup of Parmesan cheese.
Bake about 25 minutes. Remove and let stand for 10 minutes before cutting. Recipe makes 2 pans and serves 16. Approximately 310 calories per serving.
Note: The salt can be omitted entirely as the herbs will give it flavor.
Easy lasagna
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