1 pound ground beef
1 medium onion, diced
4 or 5 cloves garlic, minced
2 peppers, (green, red, yellow, whatever) diced
1 small zucchini, diced
2 cups sliced mushrooms (or 1 227 gram package, sliced)
1 can diced tomatoes
1 small can tomato paste
1 jar or can of pureed tomatoes or tomato sauce
1 tub ricotta cheese
1 package frozen chopped spinach, thawed, or half of a container fresh baby spinach, chopped and steamed
salt and pepper
250 grams shredded mozzarella cheese (half of a large bar)
In a large pot, brown ground beef. Add onion and garlic and sautee until softened. Add peppers and mushrooms and sautee for a few more minutes. Add diced tomatoes and tomato paste. Add enough pureed tomatoes or tomato sauce to thin it out. Season with oregano, basil, salt and pepper. Meanwhile, combine ricotta cheese and spinach in a seperate bowl. Season with a dash of pepper and a pinch of salt. Sometimes I put a pinch of ground nutmeg in it, when I think of it, or add some parmesan if I have it. Put a little tomato sauce in the bottom of casserole dish so the noodles don't stick. Put one layer of noodles down, scoop half of the sauce on top. Add another layer of noodles. Spread the ricotta mixture onto the noodles. Add another noodle layer, then the rest of the sauce. Sprinkle mozzarella cheese on top. Bake at 350 degrees for 40 minutes. Broil for a few minutes to get the cheese on top melty and bubbly.
I sometimes do a vegetarian version. Just add a diced eggplant and an extra zucchini.