Classic Italian-American Lasagna

• 1 1/2 lbs lean ground beef
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1 (28 ounce) can diced tomatoes with juice
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 2 cups part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 lb shredded mozzarella cheese
• 4 tablespoons grated parmesan cheese

1. In a large skillet over medium heat, brown the ground beef, onion, celery, red pepper, and garlic; drain off fat.
2. Add/mix in basil, oregano, thyme, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste; simmer for 30-45 minutes, stirring occasionally.
3. Preheat oven to 375u0b0.
4. Bring a big pot of salted water to a boil; add in lasagna noodles, and cook for 9 minutes, or until al dente; drain.
5. Lay noodles, flat on towels, and blot dry.
6. In a bowl, mix the eggs, ricotta, 2 tablespoons parmesan cheese, parsley, and 1 teaspoon salt; set aside.
7. Oil the bottom and sides of a 13 x 9 inch baking dish.
8. Layer 1/3 of the lasagna noodles in the bottom of the pan; cover the noodles with half of the mozzarella cheese, and 1/3 of the sauce; repeat.
9. Top with remaining noodles and sauce.
10. Sprinkle the remaining Parmesan over the top.

lean ground beef, onion, stalks celery, red bell pepper, garlic, fresh basil, oregano, thyme, salt, tomatoes, tomato paste, lasagna noodles, eggs, ricotta cheese, parmesan cheese, parsley, salt, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/classic-italian-american-lasagna-331283 (may not work)