Ingredients

• 1 Tbsp.extra virgin olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced (or to taste)
• 1 (28 oz.) can crushed tomatoes with Italian herbs
• 1 (15 oz.) can tomato sauce
• 1 (6 o.) can tomato paste
• 3/4 to 1 cup white wine (substitute water for virgin sauce)
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 pinch dried rosemary
• Light sprinkling of Italian seasoning
• 1 pinch of crushed red pepper (more for spicier sauce)
• Salt and Pepper, to taste
• 1 pound lean ground beef
• 1 pkg. lasagna noodles
• Freshly shredded Parmesan cheese (amount to your choice)
• Freshly shredded Mozzarella cheese (amount to your choice)

Directions

Saute onion and garlic in olive oil until translucent. Do not brown garlic or it will turn bitter. Add remaining ingredients and simmer for 3 to 5 hours, adding water as necessary and stirring occasionally to prevent scorching. Your sauce will cook down and intensify in flavor to the delicious marinara ever.

When sauce is finished, boil enough water to cook the lasagna noodles. Make sure to salt the water and add a touch of olive oil to flavor and prevent sticking. Cook noodles until they are al dente. Do not overcook the noodles. They will continue cooking in the oven. Drain. You can layer your lasagna in whatever sized square ovenproof glass dish you prefer.

Begin building your lasagna with a layer of noodles on the bottom of the dish. Then alternate with ground beef, Marinara sauce, Parmesan cheese and mozzarella cheese. Add another layer of noodles and then repeat the above combination for the next layer. Add another layer of noodles, etc., until you reach the top of the baking dish. Finish off with the mozzarella cheese only. Bake in a 375 degree F oven until cheese is well melted. Then add a sprinkling of Parmesan and continue baking until cheese is hot and bubbly. Remove from oven and let cool a few minutes before cutting. Serve with a big green, vinaigrette-tossed romaine salad and your favorite garlic bread.

Note: I sometimes add sliced zucchini to the meat-sauce layers.

By Connie from Cotter, AR