Lasagna

Adapted from Honpa Hongwanji cookbook.

1.5 t salt (I used less than 1 t)
1 t sugar
2 lbs. ground chuck (I used 2 lbs. Italian sausage and 1 lb. ground beef)
2 cloves crushed garlic
1/4 t. pepper
3.5 c whole tomatoes (I used 2 cans diced)
1 can (8 oz) tomato sauce
1 can tomato paste
1 small can mushrooms (I used a little under 1 lb. fresh)
1 pkg. spaghetti sauce mix (I used oregano, basil, and fennel to taste)
1/2 lb. lasagna noodles
1/2 lb. mozzarella
1/2 lb. ricotta
1/2 c. parmesan

Brown ground chuck with salt in deep saucepan. Add garlic and pepper. Stir in tomatoes, tomato sauce, tomato paste, herbs. Saute mushrooms in separate pan and add to sauce. Cover and simmer 30-60 minutes. Meanwhile, cook noodles until tender. Drain; rise in cold water.

Heat oven to 350 degrees, grease 9x13x2 pan. (I also came across recipes that said to just put some sauce in the bottom of the pan; I think this might prevent sticking as well. I ended up doing both.) Cover with strips of noodles and add sauce, then slices of mozzarella cheese, spoonfuls of ricotta cheese. Repeat layer, ending with sauce. Top with parmesan cheese. (I didn't really understand the layers this recipe was talking about; not sure it really matters...)

Bake for 20 minutes or until cheese melts.