- 8 oz ground beef
- 3/4 cup green pepper, chopped
- 1/2 cup onion, chopped
- 1 jar spagetti sauce
- 2 cups fresh mushrooms
- 4 oz lasagna noodles
- 1/2 cup ricotta
- 2 Tablespoons Parmesan grated cheese
- 1 Tablespoon Parsley
- 1/2 cup Mozzarella cheese
- 1 cup water
Cook beef, pepper, garlic, onion in a large stock pot until the ground beef is fully cooked and brown.
Drain the meat and return the cooked items back into the pot.
Add sauce and one cup of water to the pot and bring to a boil stirring occasionally. Add mushroom and uncooked noodles to the boiling mixture.
Reduce heat to a low boil and cover for 20 minutes until pasta is tender.
While the pasta is cooking, In a separate bowl, mix ricotta, parmesan and parsley.
Stir in the mixed cheese into the cooked pasta and stir until the ingredients are well mixed.
Add mozzarella cheese to the top of the mixture and cover. Remove the pot from heat and let stand 10 minutes to allow cheese to melt.