Large skillet (for browning beef, onions, green pepper)
6 Qt pot (for noodles)
3 Qt pot (simmer sauce)
13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Large colander (drain/blot beef, drain noodles)
Large baking pan (to wash and cool noodles)
Large slotted cooking spoon
Large cooking spoon
Paring knife
Ingredients
categorized
original
Produce
Bell pepper, large green (1/2)
Garlic powder (1)
Oregano (1)
Parsley (1)
Tomatoes, stewed (1/228 oz can)
White onion, medium sweet (1/2)
Meat
Ground beef, lean (1lb)
Canned Goods
Tomato paste (1/26 oz can)
Condiments
Tomato sauce (128 oz can)
White wine vinegar (1)
Cooking & Baking
Garlic cloves (1)
Garlic salt (1)
Italian spice (1)
Salt (1)
Sugar (1/4cup)
Pasta & Grains
Lasagna noodles, dry (1/2lb)
X 9" x 2" lasagna pan (13)
Dairy
Mozzarella cheese (1 1/2lb)
Parmesan cheese (3/4lb)
Ricotta cheese (1lb)
Other
Large baking pan (to wash and cool noodles)
Large colander (drain/blot beef, drain noodles)
Large cooking spoon
Paring knife
6 Qt pot (for noodles)
Large skillet (for browning beef, onions, green pepper)