1 LB wide lasagna noodles (or elena piccola narrow style)
1 recipe Tomato Sauce / Gravy (with ground beef)
1 LB mozzarela cheese (shredded)
16 OZ ricotta (or half ricotta and half creamed cottage cheese)
~2 C parmesan cheese (freshly grated)
Temperature: 350
Boil noodles in salted water adding 1 TBS olive oil to prevent sticking. Leave the noodles in the water until ready to assemble the lasagna then drain. Use a 15x10x2″ baking pan – metal is better than glass. Place a layer of the meat sauce (cooked to a thick consistency) on the bottom of pan. Dot evenly with ricotta (or mix) and use a spoon or knife to “marble” it on the surface (prevents chunks of ricotta). Sprinkle with parmesan. Cover with mozzarella. Add a layer of noodles, being sure to overlap the edges. Repeat till there are 3 layers of sauce and cheeses, and 2 layers of noodles. Bake for 1-1½ hours till cheese is melted and bubbly. Cool for ½ hour before serving.