1 pound lean ground beef (chuck)

1/2 onion, diced (about 3/4 cup)

1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)

2 cloves garlic, minced

1 28-ounce can good quality tomato sauce

3 ounces (half a 6-oz can) tomato paste

1 14-ounce can crushed tomatoes

2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano

1/4 cup chopped fresh parsley (preferably flat leaf), packed

1 tablespoon Italian Seasoning

Pinch of garlic powder and/or garlic salt

1 tablespoon red or white wine vinegar

1 tablespoon to 1/4 cup sugar (to taste, optional)

Salt

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

Start by making the sauce with ground beef, bell peppers, onions, and a combo of tomato sauce, tomato paste, and crushed tomatoes. The three kinds of tomatoes gives the sauce great depth of flavor.

Let this simmer while you boil the noodles and get the cheeses ready. We’re using ricotta, shredded mozzarella, and parmesan — like the mix of tomatoes, this 3-cheese blend gives the lasagna great flavor!

From there, it’s just an assembly job. A cup of meat sauce, a layer of noodles, more sauce, followed by a layer of cheese. Repeat until you have three layers and have used up all the ingredients. Bake until bubbly and you’re ready to eat!

FOR THE LEMON FILLING

US CUSTOMARY - METRIC

Instructions

TO MAKE THE SHORTBREAD CRUST

TO MAKE THE LEMON FILLING

US Customary - Metric

Calories: 313kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 198mg | Fiber: 1g | Sugar: 22g | Vitamin A: 300IU | Calcium: 59mg | Iron: 2.1mg

6 medium green peppers

1 pound lean ground beef (90% lean)

1/2 cup chopped onion

1 can (16 ounces) chili beans, undrained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 teaspoon chili powder

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

3/4 cup shredded cheddar cheese

1) Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside.

2) In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

3) Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.