This Meaty, Cheesy Lasagna Never Disappoints Us – Especially When We Add THIS Special Ingredient!

Here's everything you need for this hearty lasagna. You need 15 minutes of prep time and 1 hour and 30 minutes for this recipe that makes eight servings.

Let's Get Started…

Directions To Follow:

1 pound lean ground beef (chuck)

1/2 onion, diced, about 3/4 cup

1/2 large bell pepper (green, red, or yellow), stem and core removed, diced, about 3/4 cup

2 cloves garlic, minced

1 28-ounce can good quality tomato sauce

3 ounces (half a 6-oz can) tomato paste

1 14-ounce can crushed tomatoes

2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano

1/4 cup chopped fresh parsley (preferably flat leaf), packed

1 Tbsp Italian Seasoning

Pinch of garlic powder and/or garlic salt

1 Tbsp red or white wine vinegar

1 Tbsp to 1/4 cup sugar (to taste, optional)

1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)

15 ounces Ricotta cheese

1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced

1/4 lb (4 ounces) freshly grated Parmesan cheese

Directions To Follow:

Start by heating a large pot of salted water for the pasta. While the water is heating, heat 2 tsp. of olive oil in a large skillet on medium high heat.

Add the beef to the skillet, and cook until the meat is lightly browned on all sides. When it's done, take it out of the skillet using a slotted spoon.

Next, add the bell pepper and onion to the skillet and cook for 4 or 5 minutes, or until the peppers have begun to soften and the onions have a translucent appearance.

Then, add the minced garlic and cook for another 30 seconds, and after that put the beef back into the skillet and stir to combine everything.

Turn the heat down to low and cook for 5 minutes.

Next, transfer this mixture to a 3- or 4-quart pot and add the crushed tomatoes, tomato sauce and tomato paste, followed by the parsley, Italian seasoning and oregano, seasoning to taste.

Add a little bit of garlic salt or garlic powder to taste, followed by some red or white wine vinegar.

Then, add the sugar, a tablespoon at a time, stirring and tasting after each. Bring this to a simmer and reduce heat to low, cooking for 14 or 15 minutes while stirring frequently.

Remove from heat and then add the pasta to the boiling water.

Cook the noodles until they're al dente, and then drain and rinse with cool water. Put some olive oil on a rimmed baking sheet and lay the noodles on the sheet, making sure they're coated with the olive oil to prevent sticking.

Next, take a 13x9x2-inch casserole or lasagna dish and use a ladle to add a cup of sauce to the dish, spreading it over the bottom.

Make a single layer of lasagna noodles lengthwise, and then add a third of the rest of the sauce, followed by a third of the grated mozzarella.

Next, add half of the ricotta cheese, placing dollops of it every couple of inches on the lasagna. Sprinkle the parmesan on top of the mozzarella, and then arrange another layer of noodles and top that with half of the remaining sauce.

Next, add half of the remaining mozzarella, the rest of the ricotta, and a little bit of Parmesan.

Add one more layer of noodles, and then spread the rest of the sauce over this and add the rest of the mozzarella cheese on top.

Use aluminum foil to make a tent over the lasagna, and then bake for 45 minutes at 375 degrees Fahrenheit.