Lasagna

Lasagna~Penzy's Recipe 

This sauce recipe makes a 13 X 9 pan or cut the recipe in half to make a 9 X 9 pan.
Directions:
For the sauce: 

16 oz. crushed tomatoes, 

16 oz. tomato sauce or puree,
1 1/2 lbs. ground beef, 

2 T olive oil,
1 large chopped onion,
1 t. dehydrated minced garlic,
2T. Turkish oregano,
1 t. rosemary,
1/2 T thyme leaves,
1/2 t. crushed California red peppers (this really adds to the sauce),
1 t. sugar,
1 t. salt,
2 t. French basil.

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1 lb. lasagna noodles,
15 oz. ricotta cheese (I use cottage cheese, we like it better),
2 c. grated mozzarella,
1 T. olive oil.

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Directions:

Fry the meat in a separate pan so you can drain the drippings.

Cook the onion, add the garlic, then the sauce, tomatoes and all spices excluding the basil. Simmer for 1-2 hours, adding the basil the final 10 minutes.

Cook the lasagna noodles, grease a pan. Put down a layer of noodles, cover with some sauce, dot on half of the ricotta or cottage cheese, then repeat. Put a third layer of noodles down, cover with sauce and then with the mozzarella cheese.

Bake at 325 for an hour, let sit for 10 minutes before serving.