B G S Meaty Lasagna Recipe

Ingredients for B G S Meaty Lasagna

• 1 medium onion, chopped
• 2 stalks celery, finely chopped
• Green Pepper
• 2 cloves garlic, minced
• Olive Oil
• Lean Ground Beef
• 28 ounces (2 28-oz cans) crushed tomatoes
• 6 ounces (1 6-oz can) tomato paste
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1/2 cup water
• Eggs
• Cream Style Cottage Cheese
• 1/2 cup grated Parmesan cheese
• Lasagna Noodle
• 8 ounces shredded mozzarella cheese

How to Make B G S Meaty Lasagna

1. Saute 1 medium onion, chopped, 1 green bell pepper, chopped, and 2 cloves garlic, minced, in 2 tablespoons olive oil until softened.
2. Add 2 stalks celery, finely chopped, during the last minute of sauteing.
3. Add 1.5 lbs ground beef, breaking it apart with a spoon.
4. Brown the beef thoroughly. If using extra lean ground beef, there's no need to drain excess fat.
5. Stir in 28 ounces (2 28-oz cans) crushed tomatoes, 6 ounces (1 6-oz can) tomato paste, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, and 1/2 cup water.
6. Simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld.
7. In a separate bowl, whisk together 1 large egg, 15 ounces (approximately 1 cup) ricotta cheese, 1/2 cup grated Parmesan cheese, 1 tablespoon olive oil, and 1 teaspoon salt.
8. In another bowl, lightly beat 1 large egg and toss with 9-12 lasagna noodles, enough to cover the bottom of your pan.
9. Assemble the lasagna in a 9x13 inch baking dish: Layer half of the meat sauce, half of the noodles, the entire cheese mixture, the remaining noodles, and the remaining meat sauce.
10. Bake, uncovered, in a preheated 350°F (175°C) oven for 45 minutes.
11. Top with 8 ounces shredded mozzarella cheese.
12. Bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.