Lasagna

• 1 pound lasagna noodles
• 2 tbsp cooking oil
• 4 cloves garlic, minced
• 2 medium onions, chopped
• 1 pound ground beef or hot Italian sausage
• 2 1/2 tsp salt
• 1 tbsp pepper
• 2 tbsp rosemary or basil
• 3 tbsp parsley
• 1 tbsp oregano
• 16 oz can of tomato paste
• 28 oz can of crushed tomatoes
• 4 eggs, beaten
• 1 pound ricotta cheese
• 1 pound mozzarella, grated
• 1/2 cup parmesean, grated

1. preheat the oven to 350 degrees F. cook noodles in salted water about 15 minutes. drain. heat oil in skillet; cook garlic & onion 'til soft. add beef & seasonings & cook 'til crumbly. add tomato paste & hot water. simmer 5 minutes. set aside. blend beaten eggs with ricotta cheese in bowl. in a 9x13x2 baking dish, lay out a layer of noodles, meat sauce, cheese sauce, mozzarella, & repeat the layers once more. sprinkle the parmesean cheese on the very top layer. bake in oven for 30 minutes. let cool 10 minutes before serving.

lasagna noodles, cooking oil, garlic, onions, ground beef, salt, pepper, rosemary, parsley, oregano, tomato paste, tomatoes, eggs, ricotta cheese, mozzarella, parmesean

Taken from www.epicurious.com/recipes/member/views/lasagna-50040948 (may not work)