_______
– 1 pound (450g) lean ground beef
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 1 zucchini, diced
– 1 cup sliced mushrooms
– 1 can (14 oz) crushed tomatoes
– 1 can (6 oz) tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 12 lasagna noodles
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– Fresh basil leaves for garnish (optional)
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until it’s browned. Drain any excess fat.
3. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for a few minutes until the onions are soft and translucent.
4. Stir in the diced bell pepper, zucchini, and mushrooms. Cook for another 5 minutes until the vegetables are tender.
5. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the skillet. Stir well to combine. Let the sauce simmer for about 10 minutes to allow the flavors to meld together.
6. While the sauce is simmering, cook the lasagna noodles according to the package instructions until they’re al dente. Drain and set aside.
7. In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Arrange 4 lasagna noodles over the sauce, slightly overlapping them.
8. Spread a layer of the meat sauce over the noodles, followed by a layer of mozzarella cheese and Parmesan cheese. Repeat the layers until all the ingredients are used up, ending with a layer of cheese on top.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
11. Let the lasagna cool for a few minutes before slicing and serving. Garnish with fresh basil leaves if desired.
12. Enjoy your delicious homemade lasagna with beef and vegetables!