Mama Szabo's Classic Lasagna

Here's what you'll need:

For the sauce:

• (4) 28-ounce cans of crushed tomatoes
• 1 small can of tomato paste
• 6 leaves of fresh basil, diced 
• 1 extra large white onion, diced
• 6-7 cloves of garlic, minced
• Olive oil
• Salt and pepper
• 1 tablespoon of sugar
• Optional: If you want meat sauce, use 2 pounds of lean ground beef

For the Ricotta:

• 3 pounds of ricotta cheese, either part-skim
• 4 large eggs
• Handful of fresh chopped parsley
• ½  package of finely shredded mozzarella
• Salt and pepper
• Optional: 10 oz frozen chopped spinach, thawed and drained

For the Lasagna:

• 2 boxes of no-boil lasagna noodles
• 2 large pans—9x13 or bigger
• 2 packages of parmesan cheese
• 2 packages of finely shredded mozzarella

Instructions:

1. Cover the bottom of a large pot with a thin layer of olive oil and heat over medium heat.  
2. Add onions and sauté until a little soft, not browned.  
3. Add garlic and sauté for a few more minutes. Be careful not to burn the garlic.  
4. If you are using meat, then add it here and crumble as you add. Continue to cook until there is no pink in the meat.  
5. Add the tomato paste and stir until melted.
6. The add in the canned tomatoes. But wait - don't throw out the tomato cans. Fill each of the empty cans half with water and add that to the pot. Be sure to stir from the bottom to combine.  
7. Add salt and pepper, basil and sugar and bring to a boil. Once boiling, reduce to a simmer. 
8. Put the lid of the pot on half way and simmer for about 1 ½ hours. Taste along the way and add salt.
9. Next up, the ricotta mixture. Mix all the listed ingredients together in a large bowl and set aside. 
10. Once the sauce is complete and has cooled, put a ladle of sauce in the bottom of a 9x13 inch pan.
11. Make a layer of noodles. Be sure to leave a little space between each one and try to cover the whole bottom of the pan.
12. Drop a few wooden spoon fulls of ricotta mixture and spread the best you can over the noodles.
13. And lastly, sprinkle parmesan and mozzarella over the ricotta mixture.
14. Repeat steps #10-13 and try to do at least three layers. End the process with sauce and a covering of mozzarella cheese.
15. Take a fork and poke the lasagna in 4 or 5 places, put the pan ontop of a cookie sheet and bake at 350 degrees for about 45 minutes (or if refrigerated, one hour).  
16. Be sure to bake until it is bubbling before you take it out so your noodles are cooked through.
17. VERY IMPORTANT: Let rest 15 minutes before you try to cut it.

This is a Mama Szabo original recipe, and boy is it delicious.