2 pounds lasagna noodles
2 medium onions, minced
2 cloves garlic, minced
1/4 cup oil
1 large can plum tomatoes
1 large can tomato puree
1 small can tomato paste
2 tablespoons salt
2 teaspoons sugar
1/4 teaspoon dry basil
2 drops hot pepper sauce
1 teaspoon oregano
2 cups water
1 1/2 pounds chopped meat
2 pounds ricotta cheese
1 pound mozzarella cheese
1 cup grated parmesan cheese

Brown onion and garlic lightly in saucepan with oil. Add everything but meat, cheese, and noodles. Cook sauce, uncovered, for 1 hour. Meanwhile, brown the meat in a pan with a little oil and set aside. Also boil up water , to which add 1 Tbsp oil and salt, and cook the lasagna noodles until soft (around 25 minutes). Drain noodles; pour a little oil over them so they separate easily. In large baking pan (or 2 small ones), place 1 layer of noodles (noodles and sauce are used 4 times). On top of noodles add ricotta cheese, mozzarella, tomato sauce, meat, and sprinkle with parmesan cheese. Then add a second layer of noodles and repeat filling procedure, then a third layer of noodles topped only by tomato sauce. Bake for 45 minutes at 325°F. Cover pan with foil to keep noodles moist.