Lasagna with Meaty Sauce

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Lasagna with Meaty Sauce
For the Sauce:
1/2 cup onion, finely chopped
2 cloves garlic, minced
3 tbs olive oil
1 lb ground chuck (or round)
28-oz can crushed tomatoes
6-oz can tomato paste
2 tsp salt
1 pinch cayenne pepper
1 tsp sugar
1/4 tsp basil
1 bay leaf
2 cups water
For the Lasagna:
8-oz lasagna noodles
1 tbs olive oil
16-oz ricotta cheese
8-oz mozzarella cheese
1/3 cup parmesan cheese, grated
Start the sauce about 30 to 45 min in advance.
In a large deep saucepan over medium heat, sauté the onion and garlic in 3 tbs of olive oil until onions are soft.

Add the ground beef and brown, stirring frequently. Pour off excess fat. Add the tomatoes, tomato paste, 2 tsp of salt, cayenne pepper, sugar, basil, bay leaf, and 2 cups of water.

Stir well.
Reduce heat to low and simmer slowly, uncovered, for 1 hour, or until the sauce has thickened.
Cook the lasagna noodles in salted boiling water as package directs, stirring frequently to prevent sticking. Drain. Toss gently with 1 tbs of olive oil.
Heat the oven to 325°.
Spoon some of the sauce into a large 3-quart baking dish, just 4 to 6 tbs, enough to cover the bottom of the pan.

Top with a layer of noodles. Spoon about one-third of the remaining sauce over the noodles. Spoon about half of the ricotta cheese evenly over the layer of sauce, then sprinkle a few tablespoons of Parmesan cheese over that.

Add and about one-third of the mozzarella cheese.
Repeat with another one-third of noodles, another one-third of the sauce, the remaining ricotta, another one-third of the mozzarella and a few tablespoons of Parmesan cheese.
Finish with the last layer of noodles, the remaining sauce, Parmesan, and mozzarella cheese.
Bake the lasagna, uncovered, for 45 min. Serves 6

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