Original Post by Teri in May, 2009
This lasagna dish is a little spicy, but not too hot. To get the most out of this recipe you need to use fresh tomatoes or home canned. You can prepare it with store bought canned tomatoes, but the result will not be the same. Give yourself a little time, you can’t rush lasagna.
In large skillet, brown ground beef and drain. Stir in tomatoes, tomato sauce and simmer for at least 30 minutes…better if simmered for an hour. Heat oven to 350 degrees. In the meantime cook lasagna noodles according to package directions. Drain and lay flat to cool. In a large bowl, stir together ricotta cheese, 1 ½ cups mozzarella cheese, parmesan cheese, eggs and all seasonings.
Spread one-third of the meat mixture on bottom of 13x9x2 baking dish. Arrange a layer of pasta lengthwise over sauce, overlapping edges. Spread one-third of the cheese mixture over pasta, spread with layer of meat sauce. Repeat layers and top with meat mixture, then sprinkle with remaining mozzarella and additional parmesan.
Cover with foil and bake for 45 minutes. Remove foil and cook for another 10 minutes. Let stand about 10 minutes before serving.