Donna’s Lasagna – Cooking Aboard with Jill

Ingredients

• Two boxes of Lasagna noodles
• 1 ½ pounds of organic ground beef (85% lean)
• One pinch sugar
• 7 cloves garlic, minced
• 1 green pepper, chopped fine
• 1 large onion, chopped fine
• 4 cans organic crushed tomatoes, 28 ounces each
• One 15 ounce can organic tomato sauce (save the can to add water later)
• 2 eggs, lightly beaten
• 2 containers Ricotta cheese, 32 ounces each
• 1 ½ cups Romano Pecorino, grated
• 4 packages sliced mozzarella cheese, (11 slices per package)
• 1 tablespoon dry oregano
• 6-7 tablespoons fresh basil, chopped finely
• 1 tablespoon fresh parsley, chopped finely
• Salt and Pepper to taste (Donna uses Himalayan salt)