32 oz. tomato sauce
1 lb. canned tomatoes
1-2 medium onions
8 cloves garlic
8 oz. black olives, drained (optional)
8 oz. green olives, drained (optional)
8 oz. mushrooms (optional)
1 large bunch broccoli (optional)
12-16 oz. mozzarella cheese
12-16 oz. other cheese (cheddar, Swiss, jack, etc.)
16 oz. cottage cheese
1/2 cup parsley (optional)
8-12 oz. spinach
2 lbs. lasagna noodles (approximately 2 boxes)
Italian spices, to taste
Put tomatoes and tomato sauce in large pot over low heat. Press
garlic, add. Chop onions, olives, mushrooms, and broccoli, add.
Add spices to taste. Simmer covered over low heat until the whole
tomatoes have merged with the rest of the sauce and you can no
longer tell where one begins and the other ends.
Grate the cheeses and mix. Add eggs, parsley, and spinach, mix
In a lasagna pan, put in just enough sauce to cover the bottom of
the pan. Make a layer of noodles. Using about half of the available
cheese mixture, make a layer of cheese. Another layer of noodles.
Cover the noodles with sauce, the important thing being to make
sure all noodles have at least some sauce on them. Another layer
of noodles. Use the rest of the cheese mixture and make a layer
of cheese. Put down the last layer of noodles, then use the
remaining amount of sauce, or as much as possible, and cover the
noodles in sauce.
Bake at 375 degrees. F for 45 minutes.
The lasagna noodles are uncooked when you build the lasagna. Be
stingy with the sauce, if you aren't, you'll end up short at the
end where you need it most. If you do things as specified here,
you will end up with a lasagna layered as (s-n-c-n-s-n-c-n-s),
(sauce, noodles, cheese, etc.) but some prefer this way: