Jeff Baker'S Authentic Italian Lasagne

• 1 to 1 1/2 lb. ground round or lean ground hamburger
• 3 garlic cloves, peeled
• 1 Tbsp. basil, crushed
• 1 1/2 tsp. salt
• 2 c. canned tomatoes, well drained (1 lb. can)
• 12 oz. tomato paste
• 1/3 c. bell pepper, minced
• 1/2 onion, chopped
• 10 to 12 mushrooms, sliced
• 2 beaten eggs
• 1/2 lb. lasagne noodles (about)
• 2 lb. Moscatta or Ricotta (can substitute small curd cottage cheese)
• 2 Tbsp. parsley flakes
• 8 slices thin Mozzarella or 12 oz. shredded
• 1/2 c. Parmesan or Romano

1. Brown meat slowly and break into small pieces in frypan.
2. Add bell pepper, onion and mushrooms.
3. Spoon off fat (drain).
4. Add garlic, basil, salt, tomatoes and paste.
5. Simmer for 30 minutes. Remove garlic.

ground round, garlic, basil, salt, tomatoes, tomato paste, bell pepper, onion, mushrooms, eggs, noodles, parsley flakes, thin, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=589434 (may not work)