❤️ Cheesy Beef & Bell Pepper Lasagna Recipe

️ Servings

Serves 8

⏰ Total Time

Prep: 30 minutes
Cook: 45 minutes
Rest: 10 minutes

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Ingredients

For the Meat Sauce

• 1 lb (450g) ground beef

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 ½ cups tomato sauce or crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp paprika

• Salt and pepper to taste

For the Cheese Layers

• 1 cup ricotta cheese (or substitute with cottage cheese)

• 1 cup sour cream

• 1 large egg

• ¼ tsp salt

For the Pasta & Cheese

• 9 lasagna noodles (cooked and drained)

• 2 cups shredded cheddar cheese

• 2 cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese (optional)

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‍ Instructions

1. Prepare the Meat Filling

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and sauté for 2–3 minutes until translucent.

3. Add minced garlic, diced green and red bell peppers. Cook for 5 minutes until soft.

4. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.

5. Stir in tomato sauce, tomato paste, oregano, basil, paprika, salt, and pepper.

6. Simmer for 10–15 minutes until slightly thickened.

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2. Make the Creamy Cheese Layer

1. In a bowl, mix ricotta (or cottage cheese), sour cream, egg, and salt.

2. Stir until smooth and creamy.

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3. Cook the Pasta

1. Boil lasagna noodles according to package directions until al dente.

2. Drain and lay them flat on a parchment sheet to prevent sticking.

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4. Assemble the Lasagna

Preheat oven to 375°F (190°C).
Lightly grease a 9×13 inch (23×33 cm) baking dish.

1. First Layer: Spread a thin layer of meat sauce on the bottom.

2. Second Layer: Lay 3 noodles on top.

3. Third Layer: Spread ⅓ of the meat mixture.

4. Fourth Layer: Sprinkle cheddar and mozzarella cheese.

5. Fifth Layer: Spread ⅓ of the creamy cheese mixture.

6. Repeat layers two more times (noodles → meat → cheese → cream).

7. Finish with noodles topped with the remaining cream mixture and shredded cheese.

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5. Bake It

1. Cover with foil (tent slightly so cheese doesn’t stick).

2. Bake for 30 minutes covered.

3. Remove foil and bake for another 10–15 minutes until golden and bubbling.

4. Let rest for 10–15 minutes before slicing — this helps it set beautifully.

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Optional Add-ins

• Add chopped mushrooms for extra flavor.

• Sprinkle chili flakes for spice.

• Mix 1 tbsp Worcestershire sauce into the beef for depth.

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Serving Suggestions

Serve with:

• Garlic bread or cheesy breadsticks

• Fresh green salad with vinaigrette

• A drizzle of marinara sauce on the side

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Storage

• Refrigerate leftovers up to 4 days.

• Freeze slices individually up to 3 months.

• Reheat in oven at 350°F (175°C) until hot and bubbly.