Lasagna

How many different ways are there to make lasagna?  I totally love The New Lasagna Cookbook by Maria Bruscino Sanchez, but after cooking up several of her inventive variations, I'm always longing to revisit my old favorite.  And here it is!

Lasagna

1 lb lasagna noodles (oven ready)
2 lbs ground meat (l lb beef, 1 lb sausage)
1 onion, chopped
30 oz spaghetti sauce

1/2 c water
30 oz ricotta cheese
2 eggs
1 lb shredded mozzarella cheese
10 oz shredded asiago cheese
Nutmeg, salt and pepper

Place the noodles in a sink of hot water to soak.

Preheat the oven to 375.  Spray oil your lasagna pan.

In a large saucepan or dutch oven, brown the meat, draining off the excess fat.  Add the onion just before the meat is finished and cook until softened.  Stir in most of the sauce, and the water, and bring all to a boil.  Reserve about 3/4 c of sauce.  Remove mixture from the heat.

In a large bowl, mix the ricotta, eggs, mozzarella, and about a 1/2 c of asiago cheese.  Add a sprinkle of nutmeg, salt, and pepper.

Layer as follows: 
Reserved sauce
Lasagna noodles
1/3 cheese mixture
Sprinkle with asiago

1/3 sauce mixture
Lasagna noodles
1/3 cheese mixture
Sprinkle with asiago

1/3 sauce mixture
Lasagna noodles
1/3 cheese mixture
1/3 sauce mixture
Top with asiago

Bake at 375, covered with foil, for 1 hour.  Uncover and bake an additional 30 minutes.  Let stand before serving to firm up.