Step 1: Oven Roasted Tomato Sauce

Preheat to 400F

Wash 10 Roma tomatoes, cut them in half, and put them cut-side-down on a cookie sheet. Add half an onion. 

Roast them for about 20 minutes until the skins start to wrinkle. 

Cut garlic and basil and other herds. Cut veggies – bell pepper, and mushrooms for beef fill. 

Remove extra tomato juice and add into a blender along with garlic, basil, salt, pepper, and olive oil and mix.

Starin cooked tomatoes to get extra water out.

Step 2: Lasagna Ball Noodles

2 cups all-purpose flour

1 teaspoon salt

4 large eggs

3 tablespoons olive oil

3 tablespoons water, 

Seasoning( optional)

Combine into a ball, wrap in plastic wrap, and rest and cool for 30+ minutes

Step 3: Beef and veggies fill

Add butter, veggies, (bell pepper, mushrooms, and cook until halfway. 

Add 1.5 lb of beef into skillet and cook until medium.

Add tomato sauce and cook on low. 

Step 4. Lasagna Cheese

Mix ricotta and spinach, mozzarella, garlic, spices and set aside. 

Step 5. Lasagna Noodles

Preheat oven to 400F 

Using a cutting, rolling pin dusted with flour, cut the ball into 6 equal portions and roll it out into a rectangular shape. 

In a 9X13 pan, add a thin lay of sauce at the bottom, add a layer of lasagna, beef, and veggies fill, a layer of lasagna, cheese fill, lasagna, beef and veggie fill, and topped with cheese. 

Bake for 40 minutes