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1
Cook the onions, garlic, bell pepperr, and mushrooms until tender in a small amount of water or both.
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2
Add the ground meat, salt, and pepper.
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3
Cook until meat loses its red color.
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4
Drain off any excess fat.
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5
Add the tomato sauce, canned peeled tomatoes, tomato paste, oregano, and basil.
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6
Simmer about 1 - 1.5 hours or until sauce has thickened.
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7
If sauce becomes too thick while cooking, add water as needed.
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8
In a large pot, bring 8 quarts of water to a full boil.
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9
You do not need to add oil to the boiling water to prevent pasta from sticking together.
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10
Add noodles one at a time too boiling water.
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11
Stir the noodles occassionally while they cook to prevent sticking.
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12
Cook for 10 to 12 minutes or until al dente (still a bit chewy).
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13
Drain, rinse with cold water and separate noodles.
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14
Combine ricotta cheese, egg whites, parsley, and half of the parmesan cheese in a separate bowl.
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15
Preheat oven to 350 degrees.
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16
Coat a 13 x 9 x 2 1/2 inch pan with non-stick cooking spray.
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17
Spoon in a thin layer of sauce and cover with a layer of lasagna noodles.
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18
Next, place a layer of shredded mozzarella and ricotta-parmesan cheese mixture.
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19
Add some sauce.
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20
Arrange successive layers in a likewise manner, ending with a layer of noodles.
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21
Top with remaining sauce and sprinkle with remaining Parmesan Cheese.
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22
Bake about 30 minutes or until heated through and cheese has melted.
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23
Remove from oven and let stand for 10 minutes before cutting.
