1 package Lasagna noodles (Ronzoni Whole Grain Lasagna is good also)
2 cups chopped onions
4 cloves of garlic minced
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons sugar
28 oz can crushed or diced tomatoes
2 ( 6 oz) cans tomato paste
2 beaten eggs
2 (15 oz) carton ricotta cheese
2 tablespoons dried parsley
Additional 1 teaspoon salt
2 cans of sliced black olives drained
1 package of shredded mozzarella cheese
1 package of shredded parmesan cheese
1 package of shredded mild or regular cheddar cheese
Preheat oven to 350 degrees. Boil lasagna noodles with a pinch of salt until barely tender. Do not cook until soft, because they will continue to cook while baking later. Drain, carefully separate, and set aside to cool. I often boil more than I need in case they cook too long and break apart.
Sauté the chopped onions and garlic in a skillet. Cook until onions are soft. Add the next 7 ingredients above: salt, pepper, basil, etc. Turn to low heat for 30 minutes. Stir often. Taste for seasoning.
In a bowl, combine beaten eggs, ricotta cheese, parsley, and 1 tsp salt. Stir well with fork. Do not beat.
Thinly coat the bottom of a 13 x 9 pan with a ladle of the sauce to prevent sticking. Make a single layer of lasagna noodles to cover bottom of pan. Spread 1/2 of sauce across noodles and 1/2 of ricotta mixture. Sprinkle 1/2 of black olives, 1/2 of mozzarella, parmesan, and cheddar cheeses over it. Repeat with another single layer of noodles, rest of sauce, ricotta mixture, black olives, and cheeses. Spray underside of sheet of aluminum foil with cooking spray or grease with butter to prevent sticking, then cover lasagna with it. Bake for 25 minutes.
Remove foil and bake for 20 minutes or until lightly browned and cheese is melted.
Let it stand for 15 minutes before cutting.
MMMMMM, c’est si bon!
See ya later,