Lasagna

​1 ½ pounds ground beef
1 medium onion, diced
3-4 cloves garlic, minced
1 tablespoon Italian seasoning
1 tablespoon sugar
1 bay leaf
dash red pepper flakes
salt and pepper to taste
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) tomato sauce
2 cans (15 ounces each) diced tomatoes, undrained
16 ounces lasagna noodles
16 ounces ricotta
16 ounces shredded mozzarella
 
1. Brown ground beef and drain if necessary; add onion and cook until softened.  Stir in garlic and Italian seasoning; cook for one minute before adding remaining ingredients.  Bring to a boil over medium high, then reduce heat and simmer until thickened, about 45 minutes.
 
2. Cook lasagna noodles according to package directions. Drain well and lay out noodles on pieces of foil. Preheat oven to 375 degrees and spray a 9x13 inch baking dish with cooking spray; line with 3 noodles. Divide 1/3 of ricotta cheese between noodles; sprinkle with 1/3 of mozzarella, then cover with 1/3 of sauce. Repeat layers twice, discarding torn/extra noodles or reserving for another use.
 
3. Cover dish tightly with nonstick foil and bake until bubbly, about 1 hour. Remove foil and bake for an additional 15 minutes. Cool on a wire rack for 1 hour before serving.
 
Revised October 2017