Alex's Lasagne

• 500 grams ground beef, lean lean
• 1 medium onions minced
• 2 cloves garlic minced
• 500 grams tomatoes, stewed, canned
• 500 grams tomato sauce
• 200 grams tomato paste
• 1 ml sugar
• 5 ml salt
• 5 ml basil
• 5 ml parsley leaves
• 2 large eggs beaten
• 500 grams ricotta cheese
• 250 grams cottage cheese
• 150 grams romano cheese grated
• 15 ml parsley flakes
• 5 ml salt
• 5 ml oregano
• 1 x black pepper to taste
• 300 grams lasagna noodles
• 5 ml salt
• 1 x water boiling
• 500 grams mozzarella cheese grated

1. Brown meat and drain off fat.
2. Heat, but don't brown, onions; stir in remaining sauce ingredients.
3. Simmer for about 30 minutes.
4. Fill a very large pot with water.
5. Add 5 ml of salt for each liter of water in the pot.
6. Add the lasagne noodles.
7. Make sure that you cook enough noodles to cover a 33x22 baking pan 6 layers deep.
8. Pre-heat oven to 150 cup .
9. Grease the inside of the baking pan with a light vegetable oil.
10. Now make three filling layers.
11. For each, put down 13 of the noodles, in two layers.
12. Then spread 13 of the ricotta mixture on the noodles.
13. Then sprinkle with 13 of the mozzaralla cheese.
14. Finally, top with 13 of the sauce.
15. Bake uncovered for 40 to 45 minutes or until bubbly hot.
16. Cool for 5 to 10 minutes.

onions, garlic, tomato paste, sugar, salt, basil, parsley, eggs, cottage cheese, romano cheese, parsley, salt, oregano, black pepper, lasagna noodles, salt, water

Taken from recipeland.com/recipe/v/alexs-lasagne-44985 (may not work)