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3 lbs. ground beef, browned and drained
2 containers Ricotta cheese
2 pkgs. Mozzarella cheese, shredded
1 or 2 pkgs. Cheddar cheese, shredded

Saute together in olive oil: 2 lg. green peppers, chopped 2 lg. cans mushrooms

In large saucepan, combine and simmer: 1 sm. can tomato paste 1 tbsp. salt 2 tsp. oregano

Add sauteed ingredients to sauce and simmer. Cook al dente and drain 2 boxes lasagna noodles. Grease a roaster pan or use large disposable foil pans.

Layering: First put 1 layer of noodles on bottom of pan. Then a layer of sauce. Then a layer of cheese, alternate between the 3 kinds. Then repeat until pan is filled. A layer of sauce should end up on top. Cover pan(s) with tin foil. Bake at 325 degrees for 45 minutes.

Great for separating and freezing in individual portions.

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