Low-Sodium, Low-Fat Lasagna - cooking recipe

Ingredients

1/4 c. vegetable oil
1 1/2 c. diced onion
2 cloves garlic, minced
1 medium green pepper, diced
1/2 lb. fresh mushrooms, sliced (2 1/2 c.)
3/4 lb. lean ground beef (ground round)
1/4 tsp. pepper
2 (15 or 16 oz.) cans unsalted tomato sauce
1 (28 oz.) can unsalted tomatoes
1 (6 oz.) can tomato paste
1 Tbsp. dried basil leaves
1 Tbsp. dried oregano leaves
1/4 c. minced fresh parsley
2 bay leaves
1 lb. lasagna noodles
8 oz. unsalted Mozzarella (part skim) cheese, shredded
8 oz. unsalted Ricotta cheese, drained
2 oz. grated Parmesan cheese (1/2 c.)

Preparation

Heat the vegetable oil in a large saucepan.
Saute the onion, garlic and green pepper until softened.
Add the ground round and pepper.
Cook until meat loses its red color.
Drain off excess fat.
Add the tomato sauce, tomatoes, tomato paste, basil, oregano, parsley and bay leaves.
Simmer 1 1/2 hours or until sauce has thickened.
While cooking, if sauce becomes too thick, add small amounts of water as needed.
Prepare the lasagna noodles according to the package without salt.
You do not have to use oil to prevent sticking as directed on some packages.
Gently stir noodles occasionally.
They will not stick.
Cook noodles for 10 to 12 minutes or until al dente (still a bit chewy).