Ingredients

For the meat & vegetable sauce

  • 500 g ground beef
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 small zucchini, diced
  • 1 cup mushrooms, sliced
  • 800 g crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • ½ tsp dried oregano
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper

For the cheese layer

  • 450 g ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan
  • 1½ cups shredded mozzarella
  • ¼ tsp salt
  • ¼ tsp black pepper

For assembling

  • 9–12 lasagna noodles
  • 2½ cups shredded mozzarella
  • ¼ cup grated Parmesan
  • Fresh basil or parsley, for garnish

Instructions

  1. Make the sauce: Heat olive oil in a large skillet. Sauté onion and garlic for 2 minutes.
  2. Add ground beef and cook until browned. Drain excess fat if needed.
  3. Add bell pepper, zucchini, and mushrooms. Cook for 5–7 minutes.
  4. Stir in crushed tomatoes, tomato paste, Italian seasoning, oregano, paprika, salt, and pepper. Simmer for 15–20 minutes.
  5. Prepare cheese mixture: Combine ricotta, egg, Parmesan, 1½ cups mozzarella, salt, and pepper.
  6. Cook noodles according to package directions and drain.
  7. Assemble: Spread a thin layer of meat sauce in a 9×13-inch baking dish. Add noodles, cheese mixture, meat sauce, and mozzarella. Repeat the layers.
  8. Finish with noodles, remaining sauce, mozzarella, and Parmesan.
  9. Cover with foil and bake at 190°C (375°F) for 25 minutes.
  10. Remove foil and bake another 15–20 minutes, until bubbling and beautifully golden.
  11. Rest for 10–15 minutes before slicing.
  12. Garnish with fresh basil or parsley and serve warm.

Serves: 8–10
Prep: 30 min | Bake: 40–45 min | Total: about 1½ hours