1 lg can diced tomatoes. (Strain the diced tomatoes so that there is no extra liquid in your sauce)
1 lg can tomato puree
3-5 tablespoons mined garlic
1 large yellow onion diced
1 diced red bell pepper
1 diced green bell pepper
1 diced yellow/orange bell pepper
3 tablespoons of basil (I prefer fresh)
3 tablespoons of oregano
3 tablespoons of crushed red pepper
salt to taste
1 lb 85/15 ground beef (beef can be substituted for ground turkey or hot/sweet Italian sausage. If you’d like a meatless version, you can exchange the meat for grilled filets of eggplant or zucchini)
1 16oz bag of shredded mozarella
1 1/2 bag shredded parm
1 8oz container Ricotta
3 eggs ( choose an omega-3 rich variety for added health benefits)
1 package no boil/oven ready lasagna noodles
In a large saucepan, mix together the first 8 ingredients over low heat. Allow sauce to simmer for an hour, stirring constantly. If you like your pasta sauce a little sweet, cut the acidity of the tomatoes by adding 1-2 tablespoons of sugar or Stevia. Preheat oven to 375 degrees.
Brown meat in a skillet while sauce thickens. Beat the eggs and mix together with the ricotta.
Pour one thin layer of sauce in an 8"x13" casserole dish. Cover sauce layer with one level layer of noodles.
Cover noodle layer with one thin layer of ricotta mixture. Top ricotta layer with a layer of meat.
Cover meat layer with sauce. Cover sauce layer with mozzarella.
Repeat steps until you reach the top of your dish.
Cover the entire lasagna with mozzarella & parmesan . Bake for 45 minutes to an hour; the top should be browned and the lasagna should be firm.
Serve with a salad and enjoy!