Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Of lean ground beef, or 1/4 ts Freshly ground pepper
-Italian sausage 1 Bay leaf, broken in half
3 tb Olive oil 15 oz Fresh ricotta
1 lg Onion, chopped (to make 1 4 c Grated mozzarella cheese
-cup) 1/4 c Freshly grated Parmesan
1 lg Red or green bell pepper -cheese
-(finely chopped) 1 Egg
2 lg Garlic cloves, minced 1/2 ts Salt
28 oz Italian plum tomatoes 8 Lasagne noodles (about 6
6 oz Can tomato paste -oz.)
1/3 c Water 1 tb Olive oil
1 1/2 ts Dried basil 1/4 c Freshly grated Parmesan
1 ts Oregano -cheese
1 ts Sugar (optional) 1/4 c Freshly grated mozzarella
Salt -cheese

Remove sausage casings and crumble sausage. Brown meat in large
pot, stirring occasionally to break up the meat. Drain off fat.

Remove meat and set aside. Heat 3 tablespoons oil in the same pot,
add onion, garlic and bell pepper and cook over medium heat,
stirring occasionally, about 5 to 8 minutes or until onion is
tender.

Stir in the reserved meat, tomato puree, tomato paste, water, basil,
oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf
and bring to boil. Cover and simmer, stirring occasionally, about
2 hours, or until flavors mingle and mixture thickens slightly
(there will be about 4 1/2 to 5 cups of sauce).

Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4
teaspoon pepper in a medium bowl; set aside.

Bring 3 quarts of water to boil in a large pot. Add 1
tablespoon salt, then gradually add lasagne noodles so that water
continues to boil. Cook noodles until barely tender, about 5
minutes, stirring once or twice; do not overcook. Drain noodles;
rinse in cold water and drain well. Return noodles to pot and toss
them gently with 1 tablespoon oil to prevent them sticking.

Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4
lasagne noodles, cutting one as necessary to completely cover the
bottom. Spread evenly with half of ricotta mixture (1 generous
cup). Sprinkle evenly with half of mozarella (about 2 cups). Spread
with half of the tomato/meat sauce.

Top with remaining 4 noodles, cutting one noodle as above so that
the sauce mixture is completely covered. Evenly layer on remaining
ingredients in the same order as above. Sprinkle the top of the
lasagne evenly with 1/4 cup Parmesan and 1/4 cup mozzarella.

Bake in a preheated oven at 375 for about 45 or 50 minutes or until
lasagne is hot in center. Remove from oven; let stand for 15
minutes. Cut in squares and serve on heated plates with garlic bread.

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