I going to cook Lasagna this weekend!
Сan you share some deliceous recipes?
1 lb lean ground beef
1/2 medium onion, diced, about 3/4 cup
1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced, about 3/4 cup
2 cloves garlic, minced
1 28-ounce can tomato sauce
1/2 6 oz can (3 oz) 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
Large skillet (for browning beef, onions, green pepper)
8 to 12 Qt pot (for noodles)
3 to 4 Qt pot (simmer sauce)
13" x 9" x 2" lasagna pan (preferably a pyrex or stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Large colander (drain/blot beef, drain noodles)
Large baking pan (to cool noodles)
Large slotted cooking spoon
Large cooking spoon
If you have time visit my profile.I have there some simple to follow recipe.
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