Ingredients
1lblean ground beef
2tbspbutter
1small yellow onion,diced
1small green bell pepper,diced
2tbspketchup
1tbspWorcestershire sauce
½tspkosher salt
½tspground black pepper,fresh
12ozcheddar cheese,shredded, divided
8lasagna noodles,cooked 1 minute shy of instructions
1tbspcornstarch
1cupmilk,whole recommended
1cupbeef broth
Preparation
Preheat the oven to 350 degrees F.
Add the ground beef to a large cast iron skillet, then brown until a deep brown crust appears. Break the beef apart with a spatula.
Stir the ground beef, then brown until a deep crust appears on about half of the beef.
Remove the beef, then add the butter, onions, and bell peppers.
Let brown for 1 to 2 minutes before stirring, then let brown for another 1 to 2 minutes before stirring again.
Add the beef back into the pan.
Add the ketchup, Worcestershire sauce, salt, and black pepper into the pan, then stir to combine.
Transfer the beef mixture from the pan to a large bowl.
Using the same pan, add the beef broth, milk, and cornstarch, then whisk before turning the heat back on.
Add in 1 cup of the cheddar cheese, a little at a time, while whisking for 3 to 5 minutes or until thickened.
Line up the lasagna sheets, then scoop the beef mixture over the noodles, leaving about 2 inches uncovered.
Spoon over small amounts of the sauce on top.
Top each one with 2 tablespoons of cheddar.
Roll the noodle somewhat tightly, starting on the side with the filling.
Place the rolled pasta in a 9 x 13-inch pan, then cover them with the sauce.
Top with the remaining cheddar cheese.
Bake in the oven for 20 minutes.
Serve warm, and enjoy!
