Lasagna La Scala

• 8 oz. lasagna noodles
• 1 lb. tenderized steak or 1 1/4 to 1 1/2 lb. ground chuck
• 1 Tbsp. oil
• 1 1/2 c. sliced, fresh mushrooms
• 1 c. chopped onion
• 1/4 c. chopped green pepper
• 1 1/3 c. (two 6 oz. cans) tomato paste
• 3 c. water
• 1 crushed garlic clove
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. oregano leaves
• 1/2 tsp. basil leaves
• 2 c. Ricotta cheese
• 2 c. (8 oz.) shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. Cook lasagna noodles according to package directions.
2. Drain; rinse well.
3. Cut steaks into 1 1/2 x 1 1/2-inch strips.
4. Brown well in oil in a large 12-inch skillet.
5. Add mushrooms, onion and green pepper.
6. Cook, stirring constantly, until tender.
7. Stir in tomato paste, water, garlic, salt, pepper, oregano and basil. Boil gently, uncovered, for 20 minutes; stir occasionally.

lasagna noodles, ground chuck, oil, mushrooms, onion, green pepper, tomato paste, water, garlic, salt, pepper, oregano, basil, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773303 (may not work)