This really does taste like lasagna!
Ingredients
Preparation
In a 12-inch dutch oven over a full spread of briquettes, combine ground chuck, onion, bell pepper, and garlic. Cook, stirring occasionally, until beef is browned and crumbled. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil. Cover and simmer with 10-12 briquettes bottom heat and 12-14 briquettes top heat for 20 minutes. Add noodles and simmer until noodles are tender, about 20 minutes more. Stir in Parmesan cheese.
Sprinkle each bowl with grated Mozzarella cheese just before serving.
Ingredients
- 1 lb ground chuck
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 Tablespoon firmly-packed brown sugar
- 1 32-oz box chicken broth
- 2 14.5-oz cans petite diced tomatoes
- 1 15-oz can tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 2 cups broken lasagna noodles
- 1 5-oz package grated Parmesan cheese
- Grated Mozzarella cheese for garnish
Preparation
In a 12-inch dutch oven over a full spread of briquettes, combine ground chuck, onion, bell pepper, and garlic. Cook, stirring occasionally, until beef is browned and crumbled. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil. Cover and simmer with 10-12 briquettes bottom heat and 12-14 briquettes top heat for 20 minutes. Add noodles and simmer until noodles are tender, about 20 minutes more. Stir in Parmesan cheese.
Sprinkle each bowl with grated Mozzarella cheese just before serving.