1 (16 oz.) box lasagna noodles
2 lb. ground sirloin
1 can Italian plum tomatoes
4 to 6 slices Provolone cheese
1 can tomato paste
1 large carton ricotta cheese
1 chopped onion
1 large pkg. finely shredded Mozzarella cheese
1 chopped green pepper
1/4 cup parsley
1 clove chopped garlic
1/2 cup Parmesan cheese
1 pkg. pepperoni
basil, oregano

Preheat oven to 350°F.

In large pot, boil lasagna noodles until al dente (soft but not mushy) then drain. Brown meat then drain off fat.

Add onions, green pepper and garlic, cook until onions are done. Add tomatoes and tomato paste. (Note: To cut acid from tomatoes, add 1 tablespoon sugar). Season with basil and oregano. Mix ricotta cheese and parsley together, set aside.

In a 9x14-inch baking pan, spray bottom with cooking spray and lie 4 or 5 lasagna noodles, overlapping each other. Place Provolone slices covering where the noodles overlap each other. Spoon and spread 1/3 of meat mixture over noodles and provolone cheese. Place 1/2 of sliced pepperoni on top of meat mixture.

Top with four large spoonfuls of ricotta cheese mixture. Sprinkle with Parmesan cheese and 1/3 pkg. of Mozzarella cheese.

Lay noodles for next layer and continue with meat mixture, pepperoni, ricotta and Mozzarella cheese. Final layer, spread meat mixture and top with cheese.

Bake at 350°F for 40 to 45 minutes. Enjoy!!!

Submitted by: Elizabeth S. Wiebelt, Harvey, La.