Lasagna ala Me

I first started making lasagna back in high school. It was good stuff then, using whatever recipe I had, but since then I've been tweaking things to fit my husband's lasagna preferences (stiff, not runny). Feel free to vary it as desired (even more cheese is even nicer, just runnier), but this is the "tried and true" version developed over years of practice.

Ingredients

• 1 16oz pkg lasagna noodles
• 1/2 to 1 lb ground meat (optional)
• 1 15 oz can petite diced or crushed tomatoes (your choice)
• 1 8 oz can tomato sauce
• 1 6 oz can tomato paste
• 16 oz cottage or ricotta cheese (or a little of both, you pick)
• 16 oz shredded cheese (mozzarella, cheddar, Italian blend, whatever you have and like)
• 1 tbs onion powder
• 1 tsp garlic powder
• 1-2 tsp dry basil (up to you; feel free to add oregano, too; I don't)
• 3 tbs sugar
  
• salt (to be added as described or to your taste)

Instructions

1. Set water boiling for the lasagna noodles in a nice big pan. Add noodles when water boils, but work on the other stuff in the meantime. Cook noodles according to package directions, favoring the short end of the cooking time. Drain and set aside in cold water when done.
   
2. Preheat oven to 350 degrees Fahrenheit
   
3. If using meat, combine it with the onion powder, garlic powder, and 1/2 tsp salt and brown. Add tomato products and remaining spices and continue to heat through. If not using meat, just add all the spices to the tomato products and heat.
4. Combine the cottage or ricotta cheese with 8-12 oz shredded cheese and 1/2 tsp to 1 tsp salt, depending on your taste and whether you salted the pasta cooking water. Set aside.
5. Once your noodles are cooked and cool enough to handle, spread a layer of sauce on the bottom of a 9 by 13 baking dish. Set aside the rest of the sauce.
6. Place down a layer of noodles (3 across), then cover with a thin layer of the cheese mixture. Repeat until you're out of complete noodle layers to cover cheese.
7. After your last layer of noodles is down, pour the rest of the sauce over it. Then, top with the remaining shredded cheese.
8. Bake for 20-25 minutes, depending on your oven and your love of baked cheese. Servings vary based on individual lasagna love, but it works all right for our family of six for now.