Lasagna

Here;s another lasagna recipe. This one is special because it's my moms.  

1/2 lb ground beef and 1/2 lb ground pork or 1 lb Italian sausage

1 medium onion, chopped (or 1 envelope onion soup mix)

1 can (2 #) tomatoes, mashed

1 can (6 oz) tomato paste

1/2 t basil

1/8 t pepper

1 t. sugar

1/2 c water

9 lasagna noodles

1T vegetable oil

2 eggs 

1 lb ricotta or cottage cheese 

16 oz sliced mozzarella cheese

1/2 c grated Parmesan cheese

Brown meats and onion.  Pour off drippings.  Break up tomato.  Combine with tomato paste, water, sugar, salt, basil and pepper into a medium-sized saucepan.  Cover and simmer for one hour, or until slightly thick.  Stir in browned meat.  While sauce simmers slide lasagna noodles, one at a time so as not to break, into a large kettle of boiling salted water.  Add oil to help keep the noodles from sticking.  Cook about 15 minutes, stirring often, until just tender.  Erin and cover with cold water, until ready to layer into baking dish.  Beat eggs slightly in a medium sized bowl.  Stir in ricotta or cottage cheese.  Line bottom of a lightly oiled 13x9x2 inch pan with a single layer of noodles.  Cover with 1/3 of each - cheese mixture, tomato mixture,  mozzarella slices and parmesan.  Repeat to make two more layers.  Bake for 30 minutes at 350 degrees.  Let stand about 15 minutes then cut into squares or blocks.  Be sure to let it sit or it may seem a bit runny/watery.  Serves 8.