Lasagna (JLT-style)

Pasta Sauce

Brown beef in large pot such as a dutch oven, using medium heat. Drain beef in a colander. Set aside for now. Cook the chopped oven in the container used for cooking the beef, using medium heat - about 5 minutes. Ignore the slight burning to the bottom of the pan. Pour in the can of tomatoes. If whole tomatoes are used, break up with a potato masher. Add tomato sauce, paste, water, wine, spices and beef. Bring to a boil, then let simmer until desired thickness of sauce is reached. Stir frequently. The amount of water may be adjusted if sauce is too thick at the beginning. The sauce should cook for at least one half hour.

Lasagna

Cut the block of Mozzarella cheese into thin slices (⅛ in.) along the thin edge of the block - requires 15 slices for a 9 X 13 inch pan. (Alternatively, shred the cheese instead of slicing)

Cook the noodles if not using oven ready. Drain and run cold water over them. (Oven ready not recommended).

Put a thin layer of sauce over bottom of 9 X 13 in. pan. Add a layer of noodles lengthwise - takes 3 noodles. Add a layer of sauce then the layer of Havarti cheese or Mozzarella slices. Add a second layer of noodles - across pan - cut noodles to the width of the pan. Add a layer of sauce and thick (or double) slices of Mozzarella cheese. Now add a third layer of noodles, lengthwise. Add a layer of sauce and Provolone or Mozzarella cheese. Sprinkle grated Parmesan cheese on top. (Optional)

Cover pan with aluminum foil. Bake at 375 F for about one hour. Remove foil for last 10-15 minutes if additional browning is required.

Putting a couple of rows of wooden tooth picks into the lasagna helps to keep the foil from sinking and sticking to the cheese. The top layer of cheese should be completed melted with some bubbling and browning around the edges.