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 butmeat, 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 theyseparate easily. In large baking pan (or 2 small ones), place 1 layer ofnoodles (noodles and sauce are used 4 times). On top of noodles add ricottacheese, mozzarella, tomato sauce, meat, and sprinkle with parmesan cheese.Then add a second layer of noodles and repeat filling procedure, then athird layer of noodles topped only by tomato sauce. Bake for 45 minutesat 325°F. Cover pan with foil to keep noodles moist.