Olive oil
1 lb lean ground beef
1/2 medium onion, diced, about 3/4 cup
1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced, about 3/4 cup
2 cloves garlic, minced
1 28-ounce can tomato sauce
1/2 6 oz can (3 oz) tomato paste
1 14-ounce can crushed tomatoes
2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano
1/4 cup chopped fresh parsley (preferably flat leaf), packed
1 Tbsp Italian Seasoning
Pinch of garlic powder and/or garlic salt
1 Tbsp red or white wine vinegar
1 Tbsp to 1/4 cup sugar (to taste, optional)
Salt
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
15 ounces Ricotta cheese
1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
1/4 lb (4 ounces) freshly grated parmesan cheese
Large skillet (for browning beef, onions, green pepper)
8 to 12 Qt pot (for noodles)
3 to 4 Qt pot (simmer sauce)
13" x 9" x 2" lasagna pan (preferably a pyrex or stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Large colander (drain/blot beef, drain noodles)
Large baking pan (to cool noodles)
Large slotted cooking spoon
Large cooking spoon
Paring knife