Tomato Meat Sauce
1 lb Ground Beef
2 Tbsp minced garlic
1/2 Onion, small diced
1/2 Green Pepper, small diced
1 Celery Stalk, small diced
2 14.5oz cans Italian Diced Tomatoes, (I bought the Great Value brand that already has the herbs in it)
1 12oz can Tomato Paste
2 Tbsp fresh Italian Parsley, finely chopped
1 1/2 Tbsp Sugar
1 1/2 tsp dried Oregano
1 1/2 tsp dried Basil
1 tsp Marjoram
1/2 tsp Salt
1/2 tsp Pepper
Brown beef in 4qt stock pot with garlic, onion, green pepper, and celery until beef is fully cooked. Drain well. Add the rest of ingredients and bring to a boil on med-high heat. Reduce heat, cover and let simmer for 30 mins, stirring occasionally. Remove cover and let simmer for another 15 mins or until desired consistency.
For Lasagna
1 15oz Ricotta Cheese
1 egg
1/3 c freshly grated Parmesan Cheese
2 c Shredded Mozzarella
6-8 Lasagna Noodles
Preheat oven to 375 degrees. Mix Ricotta, egg, and Parmesan in small bowl, set aside. Put a thin layer of sauce on bottom of 8x8 square glass casserole dish. Put a layer of noodles, trimming to fit dish. Then spread half Ricotta mixture, the a layer of sauce and 1 c of mozzarella. Layer noodles then repeat other layers ending with mozzarella on top. Sprinkle a little more grated Parmesan on top. Put dish on baking sheet and bake for 35 mins. Let sit for about 10 mins before serving. Enjoy!!
Side Notes:
-This meat sauce is pretty chunky so if you would like it smoother you can let it cool and then put it in a blender or food processor and blend to desired consistency.
-I made 3 layers of noodles which was kind of overflowing the dish so if you like you could use a 10x13 if you don't want it so thick or only do two layers
-My sauce was kind of watery so next time I will use a slotted spoon to put it in the dish so it drains a little
-Also, I had some sauce left over which i used as dipping sauce for my garlic bread but you can also store it in an airtight container in the freezer for up to 3 months
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