LASAGNA - MY SPECIAL 'NO BOIL' RECIPE

Steps:

• In 9 X 13 inch pan, place 9 lasagna noodles and fill with cold water until noodles are covered. Set aside.
• Melt butter for sauce in deep skillet and add minced garlic and diced onion. Cook until onions are transparent.
• Add ground chuck to onions and cook, breaking up into small pieces with spatula.
• While ground chuck is cooking, mix all Cheese mixture together, adding egg last. Set aside.
• After ground chuck mixture is cooked, add remaining sauce ingredients: First add diced tomatoes, paste and sauce; then sugar and spices; then combine water into the mixture and stir well. Turn off burner.
• Using a 9 X 13 inch glass baking dish, spread a small amount of sauce onto the bottom of the dish.
• Place three of the lasagna noodles in a line in the bottom of the dish. Add approximately 1/3 of the cheese mixture and smooth over the lasagna noodles. Add approximately 1/4 of the sauce mix on top of the cheese mixture and lightly spread it to even it out.
• Add a layer of lasagna noodles and repeat cheese and sauce layers. Repeat once again for the top layer.
• With the last 1/4 of the sauce mixture, use it to spread around the edges and make sure all noodles are covered with sauce. (If not, the noodle will be hard when cooked).
• Cover with foil and bake at 350 degrees for 1 hour.
• Remove from oven, remove foil and add remaining 1 cup of mozeralla. Bake for an additional 10 minutes, cheese will melt.
• Remove from oven and cut into 12 squares.