Step 1

In a large pot, brown ground beef. Add salt and pepper to taste. Add one tablespoon of granulated garlic. Drain meat if necessary.

Step 2

Add onions and chopped garlic. Cook for a couple of minutes.

Step 3

Add both cans of tomatoes and tomato paste. Mix into meat and onion mixture. Cook for a minute.

Step 4

Add basil, Italian seasoning, and sugar. Stir.

Step 5

At this point, you may need to add about 14 ounces of water. Also, you may want to add more sugar, salt, and pepper to taste. Tomatoes will vary and more seasonings may be necessary. Let is simmer for about an hour while you prepare the other ingredients.

Step 6

For ricotta sauce, in a large pan, melt butter. Add flour. Make sure all the flour is absorbed into the butter.

Step 7

Cook for two minutes.

Step 8

Add milk and whisk together. Bring up to a low simmer.

Step 9

Add ricotta cheese and whisk together.

Step 10

Add garlic, basil, Parmesan cheese, salt, and pepper. Whisk and bring up to a simmer. Remove from heat and set aside.

Step 11

To assemble the lasagna, cook noodles to the point of being pliable yet firm.

Step 12

Lay noodles in a pan. You may have to cut to fit your pan. If so, alternate the end where you put cut noodles.

Step 13

Spoon ricotta cheese mixture over noodles and spread evenly.

Step 14

Sprinkle with mozzarella cheese and Parmesan cheese.

Step 15

Then a little meat sauce. Repeat this step. I can usually fit three layers. Save a little meat sauce for the top.

Step 16

Top the lasagna with a layer of noodles.

Step 17

Then top the noodles with a little meat sauce and a generous layer of mozzarella and Parmesan cheese.

Step 18

Bake at 350 for approximately one hour. I recommend placing a pan beneath your lasagna in case it bubbles over.