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
Sauce: 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.
Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach,
Building the lasagna: 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 the heretic's way: (c-n-s-c-n-s-c-n-s.)