Saute ground beef, onion and green pepper until brown and soft. Drain the oil. Add the tomato powder, red pepper flakes, Italian seasoning and marinara until well combined, turn off the heat.
Put it all together:
16 ounces ricotta
1 1/2 cups mozzarella
1/2 cup grated parmesan
Meeting:
Cut the noodles in half on the baking sheet and cut each piece into 3 pieces. Pour a small amount of meat mixture into the sprayed (with cooking spray) bottom of an 8-inch pan. Spread one-third of the ricotta, one-third of the meat mixture and one-third the shredded mozzarella cheese over the two noodle meats (cut to fit if necessary). Repeat and cook 2 more times with layers of parmesan (and more mozzarella).
Bake for 30 minutes or until cheese is melted and sauce is bubbling, allowing to cool for a few minutes before cutting.
Macros will vary depending on the products used!
