Recipe By Peach

LASAGNA
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START WITH 6-8 LASAGNA NOODLES
SAUCE:
1 LB GROUND BEEF or GROUND CHUCK
1/2 - 1 CUP CHOPPED ONION
2 GLOVES MINCED GARLIC
1 tsp SALT
DASH BLACK PEPPER
1 28oz CAN CHOPPED TOMATOES
1 8oz CAN TOMATOE SAUCE
1 6oz CAN TOMATOE PASTE
1/2 CUP WATER
2 tsps BASIL
1 TBL PARSLEY
1 tsp OREGANO or 1 tsp ITALIAN SEASONING
FILLING:
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2 EGGS (BEATEN)
23 oz CONTAINER OF RICOTTA CHEESE
1/2 CUP GRATED PARESAN CHEESE
2-4 CUPS MOZZARELLA CHEESE
1/2 tsp SALT
DASH BLACK PEPPER
2 TBL PARSLEY
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BROWN GROUND BEEF WITH ONION , GARLIC, SALT, PEPPER....DRAIN.
ADD REMAINING SAUCE INGREDIENTS & BRING JUST TO A BOIL...
SIMMER  SLOWLY FOR AT LEAST 1 HOUR.
YOU CAN COOK THE NOODLES ACCORDING TO PACKAGE..
ORRRRRRRRRRRRRRRRRRRRRRRR
PLACE THEM IN AN OBLONG PAN & COVER THEM WITH HOT TAP WATER FOR ABOUT 15-20 MINUTES.
WORKS FOR ME..
ADD EGGS TO A BOWL & WHISK..ADD PARMESAN CHEESE & LISTEN TO HEAR IT SIZZLE...(LOL)
STIR IN RICOTTA CHEESE, SALT & PEPPER & PARSLEY.
YOU DO NOT NEED TO ADD MOZARELLA TO MIXTURE.
NOW TO ASSEMBLE LASAGNA
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DRAIN WATER FROM NOODLES.
USING A 9x13 " PAN, SPREAD ABOUT 1 CUP MEAT SAUCE ON BOTTOM.
TOP WITH HALF NOODLES. SPREAD HALF OF RICATTO CHEESE MIXTURE ONTO TOP OF NOODLES.
ADD HALF OF MOZZARELLA CHEESE ONTO TOP OF THIS. THEN ADD HALF OF REMAINING MEAT SAUCE.
NOW ADD LAST OF NOODLES, THEN RICOTTA CHEESE MIXTURE, THE REMAINDER OF SAUCE , THE REMAINING MOZZARELLA CHEESE & MAYBE SOME MORE PARMESAN IF YOU HAVE SOME.
BAKE AT 350* FOR APPROX. 50 MINUTES.