This sauce makes 14 cups, but only 6 cups are needed for the lasagna. Freeze extra sauce in zip-top plastic freezer bags, and use later for another meal.
3 pounds extra-lean ground beef
2 large onions, chopped
2 medium-size green bell peppers, chopped
1 1/2 teaspoons minced garlic
2 (26-ounce) jars vegetable pasta sauce
2 (14 1/2-ounce) cans chopped diced tomatoes with basil, garlic, and oregano
3 (8-ounce) cans no-salt-added tomato sauce
2 teaspoons dried Italian seasoning
1 1/2 teaspoons pepper
How to Make It
Cook ground beef and next 3 ingredients, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to pan. Stir in pasta sauce and remaining ingredients.
Bring to a boil, and reduce heat to medium-low; cover and simmer, stirring occasionally, 45 minutes. Uncover and simmer, stirring occasionally, 45 minutes or until sauce is thickened.
Note: For testing purposes only, we used Classico Traditional Favorites Garden Vegetable Primavera Pasta Sauce.