|Onion||1 Medium, chopped|
|Olive oil/Salad oil||3 Tablespoon|
|Lean ground beef/1 pound lean ground beef and 1/2 pound italian sausage||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced or pressed|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Tomato paste||6 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Oregano leaves||1 Teaspoon|
|Pasta/12 to 16 packaged lasagna noodles||1 Cup (16 tbs) (All-Purpose Type)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Ricotta cheese/Small curd cottage cheese||1 Pound|
|Mozzarella cheese||8 Ounce, thinly sliced|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In a wide frying pan over medium-high heat, cook onion in olive oil until onion is limp; add beef and garlic and cook, stirring, until meat is brown and crumbly.
Spoon off and discard excess fat.
Stir in tomato sauce, tomato paste, wine, water, salt, oregano, pepper, and sugar.
Cover pan and simmer for about 1 1/2 hours.
While sauce cooks, cut fresh pasta into wide strips (about 12 inches long) for lasagne.
You'll need 12 to 16 pieces.
Cook noodles in a large kettle of boiling salted water until al dente (3 to 4 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Butter a 9 by 13-inch baking dish.
Spread a thin layer of sauce over the bottom.
Arrange 1/3 of the noodles in an even layer over sauce.
Spread 1/3 of the sauce over noodles; dot with 1/3 of the ricotta, then cover with 1/3 of the mozzarella.
Repeat this layering two more times.
Sprinkle Parmesan cheese over top.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut into.squares to serve.