Ingredients

• 2 sirloin tip or more pounds of beef, rested for about 20 minutes at room temperature
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon red pepper flakes
• 4 cups water
• 2 green bell peppers diced
• 2 red bell peppers diced
• 1/2 head cauliflower small florets
• 6 jalapeno peppers chopped
• 2 serrano peppers chopped
• 2 stalks celery diced
• 4 Thai chilies whole
• 2 carrots diced
• 1 yellow onion small to medium sized, diced
• 4 radishes quartered
• 1/2 cup kosher salt
• cold water to cover
• 1 tablespoon dried Mexican oregano
• 1 tablespoon red pepper flakes
• 4 cloves garlic minced
• 1/2 teaspoon black pepper course
• 1 cup olive oil
• 1 1/2 cups white vinegar
• 2 tablespoons sugar
• 12 sheets lasagna noodles your favorite, good just before al dente
• 32 ounces tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 pinch red chili flakes
• 3 cloves garlic minced
• 1/4 cup fresh basil leaves thinly sliced
• 3 cups beef the cooked Italian, rough chop
• 15 ounces part skim ricotta cheese
• 1 egg beaten
• 2 tablespoons fresh flat leaf parsley finely chopped
• 1 tablespoon oregano crushed between your fingers
• 1 tablespoon basil
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese