From the Kitchen of "Chef" Norm

LASAGNA

Source (if known):
My notes:

MAIN INGREDIENTS:

Ground Sirloin, Hamburger or similar
Onion (depends how much you want)
Ricotta Cheese – you will probably need 2 large packs – you can freeze leftover – I also put it in a bowl and mix one egg for each large pack (adds a little flavor)
Mozorella Cheese – try to get about 3 large bags (freeze what you don’t need)
Spaghetti Sauce (I usually buy about the 27 ounce cans, or you can use jar sauce – flavored with herbs if you want or do it plain) see below for how many.
Lasagna Noodles

Brown the meat and onion (for your large pan, you may want about 2 or 3 lbs of meat…2 should be okay)

Pour in the sauce (again, for what you are making, probably 3 large cans or jars and maybe have an extra one available if you need it)

Simmer the sauce for about an hour and let cool. 

Boil your lasagna noodles, I would say you need at least two boxes – I think you should buy 3 but don’t open the third one unless u need to. Lay out the noodles in the pan before you cook them to get an idea how many you need.  Do at least four layers…cook one or two extra in case you break them.  Also, don’t try to cook more than a box at a time (save the water by using tongs and pulling them out of the pot)

Rinse and let them cool a little.. 

Here we go, put a layer of sauce on the bottom just to cover the pan. Layer of noodles ,Ricotta Cheese, spread on top of the noodles – doesn’t need to be super thick –

Sprinkle some mozorella cheese on
Spoon sauce over the cheese – not a thick layer  - just to cover
REPEAT LAYER:
Layer of noodles

Ricotta Cheese, spread on top of the noodles – doesn’t need to be super thick –

Sprinkle some mozorella cheese on
Spoon sauce over the cheese – not a thick layer  - just to cover

REPEAT LAYER (how many you want to do)

LAST LAYER, AFTER THE SAUCE, put more mozorella on top. 

For my 9” x 12” pan I cook it 1 hour at 350 degrees.  The last 15 minutes keep an eye on it so the top doesn’t brown too much.