This recipe is not the fastest or easiest to prepare but the time and effort are worth it. Notice that there is no list of ingredients…read the text and make up your own list. This is stuff you should have in your kitchen at all times.Prepare the sauce:Start with a large pot into which you place about ¼ cup Olive Oil and heat. Add two large onions, chopped to about ½ “ chunks and brown until just past the clear stage and nearing brown. While the onions are wilting add about three tablespoons of Italian Seasoning and a couple of whole bay leaves or a mixture of Parlsey, Oregano, Basil and Garlic to coat the contents of the pot Add to the onions:Two large cans of tomato sauce. Add half of the onion mixture that you are browning. Two small cans of tomato paste, one or two small cans of stewed tomatoes in balsamic vinegar. Two tablespoons Italian Seasoning (store brand or homemade). Bring to a medium heat stirring occasionally to heat then simmer. Brown one pound lean ground beef and drain. Some people like to crumble cooked Italian Sausage into the sauce…it is very good that way. Add the meat mixture at the rate of about 1 lb for every two large cans of tomato sauce…more or less. At this point you should have two or three dirty skillets, one dirty pot and a large pot will all of the ingredients simmering away waiting for our hero. Wash the empty pots. What you are looking for is a simmering pot with the sauce, meat and seasonings thick enough to stick to a spoon when held upside down and chunky enough to spread onto some bread. This tasting step is very important and should performed with reverence and a glass of good wine.
This is where we separate the men from the boys, girls from the women:
Homemade Ricotta CheeseSqueeze the juice from four to six lemons and place into a bowl with no seeds. This may get too tough…If it does go to Kroger and get a frozen lasagna. Use a cheesecloth or inside-out white pillow case to line a colander. In a large pot add one gallon of whole milk on low heat increasing every few minutes to MED to HIGH stirring constantly to bring to a rolling boil not scorch. Once the milk starts to foam add the lemon juice and stir. As the curds separate, drain the liquid and press thru the cloth until dry and hard. Allow to drain and cool for at least one hour or overnight. Crumble with a fork when ready for use and try not to eat too much before you make the lasagna. In a large pot fill about 2/3 full of clean water and bring to a boil. Place one and 1/2 package of noodles with a little salt and olive oil just for tradition. While the noodles are cooking prepare a 9” X 13” glass or metal pan for the Lasagna. Once the noodles are done they will be sticky and tend to stick to the fingers of young passers by. Assembly:Rinse the noodles in clear water and cool under the tap. Spray the pan with PAM. (to be politically correct I should say use "non-stick spray) Place about ¼ cup of the sauce onto the bottom of the pan to prevent sticking. Add one layer of noodles (watch it they are hot to the touch). One layer of sauce and meat. A layer of mozzarella cheese, grated. Salt and pepper to taste. A sprinkle of Parmesan Cheese. Drizzle a beaten egg over each layer to stick the layers together.
Top with Parmesan Cheese and cook for at least 1 ½ hours on medium heat or until brown and hot all the way thru. Let rest out of the oven for ten minutes to set before cutting into squares and serve.