1. Heat oil on medium-high heat in a large saucepan. Fry onion for 3 minutes. Add beef and cook for 5 minutes, breaking chunks with a wooden spoon, until no longer pinkish. 

2. Add mushrooms and red pepper, and cook for 3 minutes. 

3. Stir together tomato sauce and water. Add to beef and vegetable mixture along with pepper flakes, bay leaves, salt, and pepper. 

4. Break lasagna noodles into pieces and stir into mixture. Reduce heat to medium-low. Cover and cook for 15 minutes, or until noodles are tender, adding water if needed. 

5. Sprinkle with cheese. 

6. Remove bay leaves. Sprinkle with parsley and serve.

Chef’s secret:

Replace Parmesan cheese with 250 mL (1 cup) shredded mozzarella, stirring into mixture just before serving.