Servings: 6
Calories: 483kcal
Equipment
- 9x2 square baking dish
- Large sized pot
- Medium sized pot
- Medium sized frying pan
- Cookie sheet with raised sides (capable of holding water)
Ingredients
- 4 1/2 oz 9 sheets of lasagna noodles (it’s essential NOT to use oven ready)
- 6 oz shredded mozzarella
- green food coloring
- 1 red bell pepper
For Red Sauce:
- 1/2 lb ground beef
- 2 cloves of garlic can also use 4 tbsp refrigerated minced garlic
- 1/4 medium yellow onion
- 1 red bell pepper
- 12 oz one can of tomato paste
- 2 tbsp Parsley
- 1 1/2 tbsp basil
- 3/4 tbsp oregano or 3 tbsp Italian Seasoning
- 1/2 tsp salt
- 1/2 tbsp fresh ground pepper
- 1/2 tsp sugar
Ricotta mixture:
- 1 egg
- 1 3/4 cups ricotta
- 1/3 cup parmesan
- 1 tbsp Parsley
Instructions
Noodles Sheets:
- Bring 4 cups of water to a boil in a large pot over medium heat.
- Gently place 4.5 ounces of noodle sheets into the boiling water upright.
- After 2-3 minutes poke the now tender noodles down into the boiling water.
- Boil for 10 more minutes, stirring occasionally, then strain.
Dying the Noodles Green:
- Set out the cookie sheet (with raised sides) on a flat surface. Pour ¼ cup of water onto the sheet and add 4-5 drops of green food coloring. Lightly stir to disperse color.
- Lay out 3 noodle sheets into the color mixture.
- Wait approximately 5 minutes, then turn noodle sheets over to their opposite side. Let soak for another 5 minutes.
- Set the dyed group of noodles aside in a bowl, repeat the process in groups of 3 with the remaining noodles.
For the red sauce:
- Use 1 tbsp of olive oil to coat the bottom of a medium pot and put on low heat.
- Peel the 2 cloves of garlic, lying your knife flat - use it to crush each individual clove, then mince to fine pieces. Follow by dicing ¼ of a yellow onion (avoid cutting into the center to rein in the waterworks!) and slicing the bell pepper into long pieces.
- Toss garlic, onion, and bell pepper into the pot and turn the stove up to a medium heat.
- Lightly saute garlic and onion mixture for 5 minutes, stirring occasionally.
- Combine the tomato paste, parsley, basil, oregano, salt, and pepper into the pot and reduce heat to low. If working with a gas stove, remove from heat altogether.
- Bring a frying pan to medium/high heat to brown your ground beef. This will take approximately 10-15 minutes. Spend this time breaking down the beef into small chunks with your spatula.
- Combine ground beef to red sauce mixture.
Ricotta Mixture:
- Combine whole egg, ricotta, parmesan, and parsley in a medium sized bowl. Set mixture aside.
Layering:
- Preheat the oven to 375 degrees.
- Coat the bottom of a 2 inch high by 9 inch square baking dish in the red sauce mixture.
- Follow with a layer of 3 noodle sheets bunched up slightly to fit the pan. This is for really getting that wavy texture and helping solidify your lasagna.
- Top the noodle sheets with the ricotta mixture and sprinkle 2 cups of mozzarella to create the cheese layer.
- Repeat this layering process 2 more times.
- Slice remaining bell pepper into long pieces and lay across the top of your lasagna in any design you like.
- Cook at 375 degrees for 20 minutes. Let cool and enjoy!
Video
Notes
Using a pre-made store bought red sauce are fine as well, just mix in your ground beef and bell pepper!
Nutrition
Calories: 483kcal | Carbohydrates: 34g | Protein: 30g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1009mg | Potassium: 951mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2906IU | Vitamin C: 66mg | Calcium: 413mg | Iron: 4mg