• Preheat the oven to 350°
• Dice the bell pepper and onion
• If using whole garlic, peel and finely chop or press in a garlic press
• In a large skillet, add the meat and start on meduim heat
• Add the bell pepper, onion and garlic to the meat
• Add the garlic salt OR the regular salt (one or the other, not both)
• Mix it up and cook till browned and done
• Drain

Sauce Mix (while the meat is cooking)

• In a large bowl: add the stewed tomatoes plus juice, break up into smaller pieces
• Add the crushed tomatoes plus juice, dried basil, oregano and salt, to the stewed tomatoes and set to side

Cheese Mixture

• In another bowl: add ricotta cheese, 2 cups shredded mozzarella, 1 cup shredded parmesan, 4 eggs, mix well

Meat and Sauce

• After the beef has been drained, add the meat to the tomato sauce mixture and mix well

Pan

• Spray the half pan with cooking spray

Layering the Pan

• Place meat sauce mixture on the bottom of the pan and spread around to cover the bottom
• Add a layer of 4 lasagna noodles on top of the meat
• Add half of the cheese mixture on top of the lasagna noddles and spread over the noodles
• Add more meat sauce on top of the cheese mixture
• Add another layer of 4 lasagna noddles, plus break a lasagna noodle up to fill in the cracks
• Add the rest of the cheese mixture and spread it completely over noodles
• Top with the remaining meat mixture, spread it out
• Mix 2 cups mozzarella and 1/2 cup parmesan and sprinkle it over the meat

Covering

• Cut 2 sheets of aluminum foil the same size and overlap them, spray with cooking spray and lightly cover the lasagna, spray side down over the cheese

Bake

• Place the half pan of lasagna on a lined baking sheet and bake at 350° for 45 minutes, remove foil carefully and bake another 20 minutes uncovered
• remove from oven and let sit 30 mins before cutting