Servings: 6 to 8

12 Lasagna Noodles soaked in hot tap water to soften 12 Lasagna Noodles soaked in hot tap water to soften
1 cup Chopped Onion 1 cup Chopped Onion
2 Garlic Cloves 2 Garlic Cloves
1.5 lb. Mild or hot Italian Sausage (removed from casings) or lean ground beef or pork 1.5 lb. Mild or hot Italian Sausage (removed from casings) or lean ground beef or pork
2 tablespoons Extra Virgin Olive Oil 2 tablespoons Extra Virgin Olive Oil
1 28 oz can Crushed Tomatoes 1 28 oz can Crushed Tomatoes
1 6 oz can Tomato Paste 1 6 oz can Tomato Paste
1 16 oz jar Marinara or Pasta Sauce 1 16 oz jar Marinara or Pasta Sauce
2 tablespoons of Italian Seasoning OR: subheading: 2 tablespoons of Italian Seasoning OR:
1/4 cup Fresh Oregano and 1/2 cup Fresh Basil (chopped) ¼ cup Fresh Oregano and ½ cup Fresh Basil (chopped)
2 teaspoons Sea Salt 2 teaspoons Sea Salt
3/4 teaspoons Pepper ¾ teaspoons Pepper
 
1 lb Whole Milk Ricotta Cheese 1 lb Whole Milk Ricotta Cheese
1 cup grated Parmesan Cheese 1 cup grated Parmesan Cheese
1  large Egg 1  large Egg
1/4 cup Chopped Parsley (optional) ¼ cup Chopped Parsley (optional)
 
1 lb Sliced or grated Mozzarella Cheese 1 lb Sliced or grated Mozzarella Cheese
1/4 cup Parmesan Cheese (freshly grated for garnish) ¼ cup Parmesan Cheese (freshly grated for garnish)

Preheat the oven to 400 degrees F and position the oven rack in the middle.
1.  To make the meat sauce, heat the olive oil in a large saucepan. Add the  Chopped Onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute.
2.  Add the meat and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink.
3.  Add Crushed Tomatoes, tomato Paste, Marinara Sauce and spices. Simmer uncovered over medium-low heat for 20 minutes.
4.  In a large bowl, combine the ricotta, 1 cup of Parmesan, the beaten egg, chopped parsley.
6.  Ladle ¼ of the meat sauce into a 9"x 12"x 2" casserole or baking pan. Cover with 4 noodles, then half the sliced (or grated) mozzarella, half the cheese mixture, and ¼ of the sauce.
7.  Add another layer of 4 noodles, ricotta mix and ¼ of sauce. Cover the last 4 noodles with remaining sauce.
8. Bake uncovered for 30 minutes until bubbling. Remove from oven and sprinkle with rest of mozzarella cheese and Parmesan cheese. Return to oven for approximately 10 minutes until cheese is melted. Let the lasagna rest  at least 15 before serving. Enjoy!!

I’ve changed the recipe to suit my family and to make the recipe more readable.  I’ve changed the recipe to suit my family and to make the recipe more readable.