This is a great dish that everyone loves, and it really isn´t hard. Lasagna can be made ahead of time and refrigerated until you´re ready to make it - just make sure you increase your cooking time. Makes 10 servings.

Ingredients:

1 pound ground meat or Italian sausage, cooked and drained.

Tomato Sauce. *

8 oz lasagna noodles

1 Tbsp cooking oil

2 eggs

24 oz (2 1/2 cups) ricotta cheese

3/4 cup grated Parmesan and/or romano cheese

2 tbsp dried parsley

salt & pepper

1 pound mozzarella cheese, sliced thin or grated

*Make your own or mix 1/2 cup chopped onion, 16 oz can tomatoes, 8 oz can tomato sauce, 6 oz can tomato paste, 2 tsp dried basil, 1 tsp salt. Cook in saucepan on low heat. Time is up to you, but slow cooked sauce tastes best.

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1. Heat Oven 375°.
2. Combine meat & cooked sauce.
3. Cook & drain noodles (add oil & salt to water)
4. Beat eggs. Add ricotta, 1/2 cup grated Parmesan/romano, parsley, 1 tsp salt, & 1/2 tsp pepper.
5. Layer half the noodles in lasagna pan or 13x9x2 baking dish. Spread with half of the ricotta filling. Add half mozzarella & half meat sauce. Repeat layers. (Note: you can make more layers with less stuff between them. We make our own noodles with the pasta machine & usually have 3 or 4 layers)
6. Sprinkle some grated Parmesan/romano on top.
7. Bake at 375° for 30 to 35 minutes (45 to 50 if lasagna was pre-made & refrigerated). Let stand ten minutes before cutting.

** Feel free to omit meat. You can add things, like sliced mushrooms or sandwich pepperoni between the layers without changing the cooking time.