Margot's Lasagna

Here's how my family makes lasagna:

Decide how many noodles you need by laying out the dry ones in'
your lasagna pan. Plan for 3 layers of noodles. Always cook
one or two extra in case some break. 

Prepare your sauce using about 1 lb lean ground beef and 1/2
lb bulk italian sausage. Brown and drain the meat. Add 1
16 oz can (I think ,the large one!) of tomato puree (You can
also add a can of paste). Season to taste with salt, pepper,
garlic (powder, minced or preferably fresh, 4-5 cloves), minced
onion (dried is fine), oregano (not much!) and basil. If sauce
is tart a tsp of sugar helps.

Boil noodles as directed. Rinse in cold water and let sit
in the pot filled with cold water.

Combine 1 lb of ricotta cheese with an egg, about 1/4 c
grated cheese (parmesean or romano), salt, and, if desired,
nutmeg. Add about 1/2 lb of grated mozarella cheese.

Cover bottom of pan witha thin layer of sauce. Cover with a
layer of noodles, 1/2 the ricotta mixture and another layer
of sauce (with lots of the meat); repeat. Top with noodles,
sauce and shredded mozarella to cover. Make sure to cover 
edges of noodles with sauce so help keep them from drying out.

Cover with foil. It can be refridgerated at this point over night.

Heat oven to 350. Bake for 30 mins. Remove foil and bake another
15 mins. let it sit about 15 mins before serving.
Serve with tomato sauce and grated cheese.

Margot



Source:

rec.food.cooking