Lasagne is, I think, Marc’s very favorite dinner. When I make it I make a HUGE pan of it..actually the pan is not a 13×9 as it may look but a 26x 18…This recipe is for a 13x 9 since I don’t know many people that have to cook lasagne in the portions that I do. 
I use homemade whole wheat pasta for the lasagne noodles, and I have made my own sauce, ricotta, and mozzerella in the past,w ith awesome results… Use what you like. When I was low carbing I used thinly sliced eggplant for the noodles and that works well too! The meat for this lasagne can be italian sausage or ground beef. I recently started grinding the beef myself because I dislike the quality of ground meat available in the store. If you use all ground beef then do get a ground chuck so it has more flavor.
To me, lasagne is best assembled a day ahead and cooked before serving. It feezes well for up to 3 months.
1 lbs homemade pasta or 1 box of lasagne noodles
1 lbs of ricotta
2 eggs
1/4 c fresh basil chopped
1 lb of mozzarella shredded (or part mozzerella/ part provelone)
3 cups favorite pasta sauce
1 1/2 lbs ground beef or mix ground beef and italian sausage
1 onion chopped
2 cloves garlic minced
1 green pepper chopped
1/4 c italian seasoning
Mix ricotta, eggs and basil leaves together well
Brown meat, garlic, onion, and pepper in skillet..Be sure to salt and pepper ground beef as it is cooking…if you are using italian sausage there is no need to do that. Drain fat, mix in italian seasoning, and set aside.
Cook lasagne noodles in boiling, salted water with a tbs of olive oil added. Cook until a la dente…overcooking will make it mushy. Drain and hang noodles over the side of the pot to keep seperate while assembling lasagne.
Pour a layer of sauce in the bottom of a 13x 9 pan. Lay approximately 3 lasagne noodles over the sauce, side by side, to cover the bottom. Put meat and onion mixture over noodles and spread with about 1/3 of the mozzarella.Pour about 1/3 sauce over and then make a layer of noodles. Spread with ricotta mixture, sprinkle with 1/3 mozzerella, and pour 1/3 sauce over. Lay the last noodles over top, spread with the last 1/3 of sauce and sprinkle with the last 1/3 mozzerella.
Cover and refridgerate over night or freeze at this point.
Bake at 350 for 40 minutes. Let set for 20 minutes before cutting.
you can layer spinach with the ricotta layer, or any number of variations.
