LASAGNA

Beat the eggs, add the ricotta and half the parmesian. To assemble the lasagna, spread a thick layer of sauce on the bottom of a 18 x 12 x 3 inch pan. Spread 6 of the noddles over the sauce. Cover with 1/3 of the ricotta mixture and 1/4 of the mozarella. Repeat twice more, using all the ricotta mixture. Add a fourth layer of noodles topped by the remainder of the sauce and the remainder of the mozarella. Top with the rest of the parmesian. Bake at 375 degrees for 60 minutes covered until bubbly. Remove foil and bake for another 15 minutes or until the top is fully melted, making sure the sauce is not too watery. Remove and let sit for 15 minutes before serving.

The first time I made this it served 12 adults and 4 children with a fair amount left over. A good alternative is to add sausage for a meat lasagna.

Lasagna Sauce

8 14 oz cans stewed tomatoes (avoid cans with added sugar)
3 onions
garlic
several carrots
1/2 lb mushrooms
1 cup red wine
salt, pepper, oregano, basil
olive oil

Saute the onions, carrots, and garlic in olive oil. After several minutes add the wine and mushrooms, and saute a little more. Add the tomatoes and spices, and bring to a light boil. Turn down heat and simmer for several hours at least.