2 packages of fresh lasagna noodles (about 12 sheets) *
+/- 1lb of lean ground beef
2 28 ounce cans of crushed tomatoes
1 28 ounce can of diced tomatoes
Oregano to taste
Thyme to taste
Bay leaves to taste
6 cloves of garlic
2-3 lugs of Olive oil (enough to simmer the onions in)
1 package of Fresh basil
2 containers of ricotta cheese (try to get a creamy one. If not, you can add milk and it will make the ricotta creamier)
Salt to taste
Pepper to taste
1 tbs Brown sugar
Grated Parmesan cheese
Heat the oil in a large, thick bottom pot over medium heat. Dice the onion and add to hot oil.
While onion is simmering, chop up the garlic and add to simmering onions. Just as the garlic starts creating little bubbles in the oil, add all three cans of tomatoes. Add thyme, bay leaves and oregano to taste. Let simmer over low heat.
In a large frying pan add 1 lug of oil. When oil is hot, add ground beef, salt and pepper to taste. Go gently on the salt as the tomato sauce will be salty, the amount of salt added to the beef is only to open up the beef favors.
When beef is cooked, drain and add to tomato sauce. Give it a good stir and taste. You might need to add that tbs of brown sugar at this point to cut back the acidity slightly. Let everything simmer over low heat.
Use large bowl and mix the ricotta, eggs and chopped basil together to create a creamy mixture. The mixture should be easily spreadable. Add milk if you find the ricotta isn’t creamy enough.
Use large lasagna dish and start layering using the sauce as the first layer. Then add a layer of noodles, a layer of ricotta, a layer of noodles and repeat starting with the sauce. When you fill your pan, end with a layer of sauce cover with grated mozzarella. Sprinkle with Parmesan.
Bake for 25 mins at 375 F, covered with a sheet of aluminum foil sprayed or oiled to avoid it sticking to the cheese. Remove foil cover and bake for an additional 15 mins. Remove from oven and let rest for 10 mins.
Enjoy!*you will have left over sheets, depending on the size of your pan. Save the sheets and use them for a simple noodle dish by just cutting the sheets up into 1/2″ thick strips. Great served with a pesto or left over lasagna sauce.