Attention foodies. Your presence is requited in the kitchen.

Who doesn’t enjoy a delicious lasagna? It’s ideal for feeding a large group or taking to a potluck. It freezes and reheats wonderfully, ensuring that the leftovers keep you full for days.

Here is a step-by-step guideline to making your next lasagna:

Ingredients needed for the meat sauce:

• 2 teaspoons extra virgin olive oil
• 1 pound ground beef chuck
• 1/2 medium onion, diced (about 3/4 cup)
• 1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1 (28-ounce) can good-quality tomato sauce
• 3 ounces tomato paste (half a 6-ounce can)
• 1 (14-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
• 1/4 cup chopped fresh parsley (preferably flat-leaf), packed
• 1 tablespoon Italian seasoning
• 1 pinch garlic powder and/or garlic salt
• 1 tablespoon red or white wine vinegar
• 1 tablespoon to 1/4 cup sugar (to taste, optional)
• Salt

To assemble the lasagna:

• 1/2 pound dry lasagna noodles (requires 9 lasagna noodles – unbroken)
• 15 ounces ricotta cheese
• 1 1/2 pounds (24 ounces) mozzarella cheese, grated or sliced
• 1/4 pound (4 ounces) freshly grated Parmesan cheese

For this recipe, we’re essentially creating a rich, meaty tomato sauce and layering it with noodles and cheese in a casserole.

Let’s put it all together:

Begin by preparing the sauce with ground beef, bell peppers, onions, and a combination of tomato sauce, tomato paste, and crushed tomatoes. The three types of tomatoes provide the sauce with a deep, flavourful base. Let the sauce simmer while you cook the noodles and prepare the cheeses. We’re using ricotta, shredded mozzarella, and Parmesan – this three-cheese blend adds wonderful flavour to the lasagna.

Next, it’s all about layering. Start with a cup of meat sauce, add a layer of noodles, more sauce, and then a layer of cheese. Repeat this process until you have three layers, using up all the ingredients. Bake until bubbly and ready to serve!

You can freeze the lasagna either before or after baking.

Happy eating.

Main image: Baking Mischief