Everyone loves lasagna!!!

I have not eaten beef in over a year so when my family requested lasagna for Christmas Day dinner I was going to make it with ground turkey but they love beef so I decided to do as they requested! I have to say this turned out as delicious as usual although my turkey lasagna is pretty kick ass too!

Here is my recipe for a yummy lasagna that you can make ahead of time just assemble it and keep it refrigerated or freeze it until you are ready to pop it into a pre-heated 350 degree oven.

Ingredients

2-4 lbs of lean ground beef (or ground turkey) and you can also add some sausage to your meat mixture if you desire

2 boxes of your favorite brand of lasagna

1 tablespoon of EVOO (Extra Virgin Olive Oil)

1-2 Green Peppers (diced)

3 Large yellow onions (diced)

2 tablespoons of sugar

1 large jar of your favorite pasta sauce-I used Prego extra chunky

1 large container of Ricotta Cheese

2 lbs of 4 blend shredded cheese

1 lbs of Mozzarella Cheese

Seasonings: Sea Salt, Pepper, Onion, Garlic powder, Oregano, Basil etc whatever you like in the amounts you prefer.

Parmesan Cheese

A large and deep lasagna pan- I used an oval aluminum pan placed on a cookie sheet for support.

Preparation

* In a large skillet or sauce pan start to sautee your ground beef (turkey) on a medium heat setting.

* Using a cutting board dice up your green peppers and onions and add to the sizzling meat and gently stir to combine and cook until your meat has no more pink in it approximately 8-10 minutes.

* In another pot add your Pasta Sauce on a LOW heat setting and the 2 tablespoons of sugar and heat just until the sauce is barely hot ...do not allow it to reach a boiling temperature and stir it gently often.

* In a large pasta pot add about 1/2 teaspoon of sea salt and a couple of shakes of EVOO to several quarts of water and set on medium heat until the water starts to boil.

* When the water starts to boil slowly add in your lasagna noodles

* Cut off your heat on the meat mixture and drain the excess liquid from the meat.

Assembly

* In your designated pan drizzle a little EVOO along the bottom and brush it on the sides of your pan.

* Using a large spoon or ladel add a little of your Pasta Sauce to the bottom of the pan.

* Separate your lasagna noodles and place the strips into the pan to completely cover the bottom of the pan and just up the sides a little.

* Now add a nice thin layer of the ground beef (turkey) mixture on top of the noodles

* Add a nice layer of the 4 blend cheese and another layer of lasagna noodles

* Spread the Ricotta Cheese on the lasagna noodles nice and thin and then keep repeating your layering of noodles, beef, sauce, cheese in any sucession you prefer just end with a layer of noodles with your meat mixture on top.

*Then add a nice healthy layer of sauce topped with plenty of Mozzerella Cheese to finish off your layers.

TIP- I spray some cooking spray onto my heavy duty Renolds Wrap (aluminum foil) and entirely cover the top of my lasagna with enough room so that the foil does not touch the cheese and if it does in the baking process it will not stick and disturb my precious cheese!

Place your pan into a pre-heated 350 degree oven and allow it all to bake up to a bubbly and cheesy finish approximately 45-55 minutes in the oven.

When it is finished the cheese should look melted and delicious and your house will have a wonderful aroma wafting throughout. Now set your pan onto a protected surface and allow it to cool for approximately 10-20 minutes so that all those delicious juices and the sauce can be reabsorbed and you will be able to slice it into perfect layers for serving.

I prefer the CORNER slices from a lasagna pan ALWAYS but that's just me lol.

Serve with a nice side salad and fresh homemade Italian Bread and ENJOY!!!