Lasagna

Servings: 4 | Serving size: about 2 cups

Cooking Time: 120 Minutes

This recipe makes great leftovers. Multiplying this recipe should be done in separate pans.

Ingredients

• 1 tsp olive oil
• 1 large onion (diced)
• 1 medium green bell pepper (seeded and diced)
• 1 lb. mushrooms (thinly sliced)
• 8 ounces lean ground beef
• 1 – 15 ounce can no salt added diced tomatoes
• 1 Tbsp. no salt added tomato paste
• 2 cups no salt added vegetable stock
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 1/2 tsp. dried marjoram leaves
• 1/4 tsp. dried tarragon leaves
• 2 tsp. Worcestershire sauce
• 8 ounces whole wheat or gluten free lasagna noodles
• 6 ounces sliced provolone cheese

Place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the green pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for about 5 minutes. Toss frequently.

Add the ground beef, tomatoes, tomato paste, vegetable stock, basil, oregano, marjoram, tarragon, and Worcestershire sauce.

Reduce the heat and simmer for about 30 minutes until the sauce is thick.

Preheat the oven to 325°F.

Line a 9 inch square Pyrex dish with aluminum foil.

Place a layer of the lasagna noodles in the bottom of the pan (use 1/3 of the noodles).

Place 1/3 of the meat sauce on top of the noodles.

Add a layer of lasagna noodles (use 1/3 of the noodles).

Place 1/3 of the meat sauce on top of the noodles.

Top with 1/2 of the sliced cheese.

Top with the remaining lasagna noodles and then the remaining meat sauce.

Cover with aluminum foil and bake for 30 minutes.

Remove from the oven and top with the remaining sliced cheese and bake for 10 minutes.

Serve.