lasagna

1 lb. ground beef
1/2 cup chopped green pepper
2 medium onions, chopped
1 stalk celery, chopped
1 garlic clove, minced
1 8 oz. package of fresh mushrooms
1 t. basil leaves
1/2 t. salt
1/2 t. oregano leaves
dash of pepper
1 t. Worcestershire sauce
16-oz. can (2 c.) tomatoes, cut up or pureed in blender
15-oz can (2 c.) tomato sauce
8 oz. pkg. lasagna noodles (or egg roll wrappers, as an alternative)
12-oz. carton (1 1/2 c.) ricotta cheese
2 c. (8 oz.) shredded mozzarella cheese
1/2 c. grated Parmesan cheese

In a large saucepan or Dutch oven, brown ground beef, green pepper, onions, celery, mushrooms and garlic; drain excess fat. Add basil, salt, oregano, pepper, Worcestershire sauce, tomatoes, and tomato sauce. Simmer covered, 30-45 minutes.

Heat oven to 350 degrees. In an ungreased 13x9-inch pan, layer 1/3 noodles/wrappers, 1/3 meat sauce, 1/2 of ricotta cheese, and 1/2 of Mozzarella cheese. Repeat with next layer of noodles/wrappers, meat, ricotta and Mozzarella. On last layer of noodles/wrappers, spread meat mixture and sprinkle with Parmesan.* Bake at 350 degrees for 40-45 minutes or until hot and bubbly. Let stand 10 minutes for ease in cutting.

Makes 8 servings.

To make ahead, prepare until *, cool, cover and refrigerate up to 2 days. to serve, bake at 350 degrees for 50-55 minutes.

This recipe was adapted from the Lasagna recipe found in the Pillsbury Kitchens' Family Cookbook.