Ingredients:

The Sauce:

1 2 1/4 c 1 - 1 1/2 lb 3 1/2 c 1 can 1 or 2 tsp 1/4 tsp 1 tsp Pinch Pinch Pinch Pinch 1 2 c

medium onion, chopped garlic cloves, minced olive oil ground beef (depending on how "meaty" you want it -- I always use 1 1/2 pounds) (one 1-pound, 12 ounce can) diced or stewed tomatoes (6 ounce) tomato paste salt (depends on your personal taste) Cayenne pepper (a little more, if you like it spicier) sugar basil Italian seasoning oregano parsley bay leaf water

Lasagna

8 oz 2 T 1 T 1 lb 8 - 12 oz 1/2 - 3/4 c

lasagna noodles salt olive oil Ricotta cheese grated Mozzarella cheese grated Parmesan cheese (fresh works best)

Procedure:

The Sauce:
1.  Saute onion and garlic in oil until onion begins to get tender.
2.  Add beef and cook until brown.
3.  Drain fat off and return to pan.
4.  Add remaining ingredients.
5.  Mix well and simmer over low heat, uncovered, for 1 1/2 hours, stirring often.

Lasagna:
1.  Preheat oven to 325ºF.
2.  Cook noodles in boiling, salted water, until done, according to package directions.
3.  Drain, and gently toss noodles with the olive oil to coat.
4.  Coat a shallow baking dish with nonstick cooking spray.
5.  Arrange noodles and remaining ingredients in three layers in the following order: 
      Cooked noodles
      Ricotta
      Mozzarella
      Tomato-Meat sauce
      Grated Parmesan cheese.
6.  Bake, uncovered, for about 45 minutes.

You may make the following substitutions (although I never have, so I can't tell you if they work as well):
      Cottage cheese for Ricotta
      Muenster for Mozzarella

When I make this, I always double the recipe. I cut the leftovers into individual servings and freeze for a later time. The lasagna only gets better in the freezer and it's so nice to pull some out when you have no time to cook dinner. Enjoy!