This is a very loose recipe, because that is how I roll. You'll need:
Spaghetti Sauce (I use a little more than one of the jars of Prego or whatever you like)
Plenty of Garlic (preferably fresh, but you can use powder, too)
Spices (I use basil, oregano, Italian seasoning)
A pound of mozzarella (give or take, depending on your tastes)
At least six lasagna noodles. Might want to hold out for eight.
A little package of ricotta cheese (I think they're 15 oz or something)
Parmesan (I like the shredded stuff, not the powder)
Red wine (maybe half a cup? A little less?)
A pound or so of ground beef, or veal, or turkey, or a combination thereof
11”x17” pan? 13”x19”? Dunno what size it is. Use a cake pan.
12 pack of Newcastle
Drink a beer. Boil some water, stick the noodles in until they get all floppy, then take them off the heat. While the water's boiling, drink a beer, mix the garlic and spices into the sauce (and if you're into it, put a little wine and some meat in there, too), stir it up real good, and put a thin layer on the bottom of the cake pan.
Drink a beer. Take the ricotta and some of your flavorized sauce and mix it together in a separate bowl (approximately equal parts, or until it looks like this).
Drink a beer. Take three of the noodles, and lay them on top of the sauce on the bottom of the pan.
Take your ricottafied sauce and put it on top of the noodles,
and the grate a healthy layer of mozzarella on top of that, and add in some nice parmesan, too. Drink a beer.
Put three more noodles on top of that (if you're wondering, I said eight noodles because I always break one, and sometimes I like to use bits of noodles to cover up un-noodled parts of the lasagna). Put more sauce on top of the noodles.
Drink a beer. Grate more mozzarella on top, and add more parmesan. If you feel like it, put a sprinkling of your spices on top.
Cover the pan with tin foil and bake at 375° for an hour or so while drinking four of your remaining five beers, or until the cheese is starting to brown. Usually around 45 minutes, I take the tin foil off and let it brown more on top so it looks nicer. When it's done, take it out, and let it cool while you drink the last beer. Then, enjoy your lasagna.
I've noticed that the longer you leave your noodles in the water, the juicier the lasagna is. This may or may not be a good thing. I've heard rumors that you can make this without boiling the noodles at all, but I don't want my noodles to be crunchy so I don't. Here's the finished product (the one shown is meatalicious):
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