Lasagna

2 Tbsp. olive oil
1 small onion, chopped
1 bell pepper, chopped
1 c. chopped mushrooms
1 tsp. minced garlic
1 lb. ground beef, browned and drained
1 28 oz. can crushed tomatoes in tomato puree
1 6 oz. can tomato paste with basil, garlic, and oregano
2 Tbsp. chopped fresh parsley, divided
1 Tbsp. chopped fresh basil
2 tsp. salt
1 tsp. ground black pepper
10 uncooked lasagna noodles
15 oz. ricotta cheese
4 oz. crumbled goat cheese
1 c. grated Parmesan cheese
1 egg, lightly beaten
12 oz. mozzarella, thinly sliced

Preheat oven to 400 degrees.

Heat olive oil in large skillet. Add onion and bell pepper and cook for 5 minutes over medium heat, until translucent. Add garlic and cook one more minute. Add cooked ground beef, mushrooms, tomatoes, tomato paste, 1 Tbsp. of the parsley, basil, 1 1/2 tsp. salt, and 1/2 tsp. black pepper. Simmer, uncovered, over medium low heat, for 15-20 minutes.

Meanwhile, fill a large pot with the hottest tap water. Add the lasagna noodles. Cover and let them sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1/2 c. parmesan, the egg, the remaining 1 Tbsp. parsley, the remaining 1/2 tsp. salt, and the remaining 1/2 tsp. black pepper. Set aside.

Ladle 1/3 of the sauce into a 9 x 13 pan that has been sprayed with non-stick cooking spray. Spread the sauce over the bottom of the dish. Add the layers as follows: half the noodles, half the mozzarella, half the ricotta mixture, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta mixture, and sauce. Sprinkle with remaining 1/2 c. parmesan cheese. Bake uncovered for 30 minutes, until the sauce is bubbling.

Let stand 15 minutes before cutting.

This is a modified version of an Ina Garten recipe found in her cookbook, The Barefoot Contessa Family Style.