32 oz. tomato sauce (I use 8 oz. cans)
6 oz. plain tomato paste
1/2 medium onion
1 large clove fresh garlic
fresh or canned dried basil, oregano, bay leaf and parsley
red wine
brown sugar
olive oil
1 egg
12 oz. Mozzarella and Monterey Jack cheese
16 oz. whole milk Ricotta
6 oz. Parmesan
16 oz. pkg. lasagna

Sauce: Clarify onion in 2 to 3 tablespoons olive oil. Add crushed garlic and simmer another 3 minutes. Add 16 ounces tomato sauce and tomato paste. Mix well. Add another 16 ounces tomato sauce and stir. Add 2 handfuls crushed fresh dried basil (3 approximately 3 tablespoons), 2 smaller handfuls of fresh dried oregano (approximately 2 tablespoons) and 2 bay leaves. Stir in herbs. Add 1/8 cup red wine and 3 tablespoons brown sugar. Stir. Simmer on low heat, stirring occasionally for 30 minutes.

Browned ground round beef or Italian sausage may also be added at your discretion.

Cheeses: Mix together 12 ounces grated Mozzarella and Monterey Jack cheese. Reserve 1/2 cup. Add Ricotta and egg. Stir in well. Stir in 3 to 4 tablespoons dried parsley.

Pasta: Boil lasagna for 4 minutes or until slightly tender.

Spread a small amount of sauce on bottom of 13 x 9 baking dish to cover. Layer alternately the pasta, teaspoon dabs of cheeses and enough sauce to lightly cover. Finish with layer of pasta and cover with remaining sauce. Cover with foil and bake at 375°F for 40 minutes. Remove foil. Sprinkle top with mixture of grated Parmesan and Mozzarella cheeses. Reduce temperature to 325°F and bake another 15 minutes. Allow to cool 30 to 45 minutes before serving.