For the meat sauce:

2 teaspoons extra virgin olive oil
1 pound ground beef
1/2 medium onion (about 3/4 cup)
1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)
2 cloves garlic
1 (28-ounce) tomato sauce
3 ounces tomato purée
1 (14 ounce) can crushed tomatoes
2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
1/4 cup chopped fresh parsley
1 tablespoon Italian seasoning
1 pinch garlic powder and/or garlic salt
1 tablespoon red or white wine
1 tablespoon to 1/4 cup sugar
Salt

To assemble the lasagna:

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


In a pan, heat the olive oil over a low heat. Fry the onion, bell pepper and garlic for 5 mins, or until softened. Add the mince and fry on a medium heat until golden. Turn up the heat, pour in the wine and bubble until reduced. Stir in the tomato purée, chopped tomatoes and stock. Add in all remaining seasonings to the sauce and simmer for 15 mins, or until the liquid has reduced.

Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish. Top with the Parmesan, ricotta and mozzarella then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. Serve immediately.