Savory lasagna with flavor for days that freezes great for tonight or weeks from now.
In a large Dutch oven, add olive oil and chopped onion.
Cook slowly until translucent.
Add ground meat and stir and cook until browned.
Add Italian seasoning, garlic, salt and red pepper.
Cook and stir for about 1 minute.
Add tomato sauce and about 1 quart of water.
Cook on low simmer until sauce is thick and bubbly.
The longer you cook it, the better it tastes, if you have plenty of time, add another quart of water and cook it down again. The flavor is amazing!
In a large stock pot, bring 4 quarts of water to a rolling boil.
Add a liberal amount of salt to water.
Dump in a box of lasagna noodles and cook according to directions.
When they are al dente, drain them and set aside.
You can use the same water to boil the next box and so on until all your pasta is cooked if you are doing multiple batches of lasagna.
Put ½ cup sauce on the bottom of a 9 x 13 casserole dish. Add a layer of lasagna noodles, 3-4 per layer, depending on what covers the pan well with a small overlap. Add a layer of meat sauce, a few dollops of ricotta cheese and a sprinkle of mozzarella. Repeat layers again until all the noodles are gone, ending with meat sauce.
Then add a big handful of mozzarella cheese and a sprinkle of parmesan to the top.
Bake at 350 for about 30 minutes or until cheese is slightly browned and lasagna is bubbly.
If freezing, wrap tightly and label with lasagna and the date. This will last in the freezer for about 6 months.
Once lasagna is frozen, you can pop it out of the dish and wrap it for storage and then you will be able to use your casserole dish.
If baking frozen, place in dish and bake at 350 for about an hour or until center is hot and bubbly.