Lasagne

Sauce:

• 28 ounce can crushed tomatoes
• 3 TBSP butter
• 2 TBSP oil
• 1/2 medium onion
• 3 cloves garlic, crushed, tied in cheesecloth
• Celery and carrot sticks (optional)
• Pinch red pepper flakes

Add all ingredients to a sauce pan. Bring to gentle simmer. Simmer for 45 minutes, uncovered. Towards the end, salt to taste. Remove vegetables. Set aside.

Filling:

• Ricotta cheese
• Parmesan, grated in food processor
• One beaten egg

Combine and set aside.

Other:

• 9 oven-ready lasagne noodles
• 1 lb. cheese (I like provolone slices and shredded Italian blend)
• Additional grated Parmesan.

Assembly:

1. Spray casserole pan with cooking spray
2. Spread a small amount of sauce over the bottom of the dish.
3. Place three noodles side-by-side.
4. Spread 1/2 of the filling over the noodles 
5. Spread 1/3 remaining sauce over the filling
6. Place 1/3 of the cheese over the sauce
7. Repeat steps 3 - 6
8. Place the last three noodles, remaining sauce and cheese.
9. Cover with foil that has been sprayed with Pam.
10. Bake at 375 for thirty minutes.
11. Remove foil, sprinkle with additional Parmesan and bake for another 5 -10 minutes.
12. Remove from oven and let lasagna rest at least 10 minutes before serving.