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Prep Time
45 mins
Total Time
1 min
Serves
8

Ingredients

1
onion(s)
3 cloves
of garlic
15 mL
vegetable oil
1 tbsp.
454 g
lean ground beef
1 lb
1
red bell pepper
1 package
sliced mushrooms
227 g
2
celery stalks
2 cans
crushed tomatoes
796 mL each
10 mL
mL dried basil
2 tsp.
10 mL
mL dried oregano
2 tsp.
7.5 mL
mL salt
½ tbsp.
2
bay leaves
2 mL
crushed red pepper flakes
½ tsp.
12
lasagna noodles
225 g
pepperoni
½ lb.
625 mL
grated mozzarella cheese
2 ½ cups

Preparation

Step 1
In a large pot, cook onion and garlic in oil. Add ground beef and continue cooking on high, breaking beef apart with a wooden spoon.
Step 2
Add bell pepper, mushrooms, celery, crushed tomatoes and spices, then simmer over low heat for 20 minutes, partly covered. Stir occasionally while cooking.
Step 3
Place rack in the centre of the oven. Preheat oven to 180°C (350°F).
Step 4
In a 13 x 9 in. (33 x 23 cm) baking dish, spread 2 cups (500 mL) of sauce and cover with a layer of pasta (4 noodles).
Step 5
Cover pasta with around 500 mL of sauce, then add half the pepperoni and top with 250 mL (1 cup) cheese.
Step 6
Spread another 500 mL of sauce over cheese and cover with another layer of pasta (4 noodles).
Step 7
Finish by layering the remaining sauce, followed by pepperoni, then topped with cheese.
Step 8
Bake for around 30 minutes and finish cooking on broil for approximately 5 minutes or until cheese is golden brown.

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