1 lb. minced beef or ground turkey
1 sm. onion, skinned & chopped
1 (16 oz.) can tomatoes, chopped
1 (16 oz.) can tomato sauce
1 (8 oz.) can tomato paste
2 tsp. sugar
1 tsp. salt
1 tsp. oregano
1/2 tsp. thyme
1/4 tsp. cayenne pepper
1 clove garlic
Bay leaf
8 oz. lasagne
1 container Ricotta cheese
16 slices (1/8" thick) of a mild cheese (i.e. Gouda)
Parmesan cheese
1 egg, beaten

Cook the beef (or turkey), onion and garlic in a large saucepan until the beef is browned, stirring. Drain the fat. Add the tomatoes with their liquid, the tomato sauce, tomato paste, sugar, salt, herbs and spices. Bring to a boil, stirring. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Discard the bay leaf.

Meanwhile, cook the lasagne in a large saucepan of boiling water. Drain well. Arrange half the lasagne sheets in a greased pan, carefully overlapping them to fit the dish neatly. Mix the beaten egg with the Ricotta cheese ad stir well. Spoon half the mixture over the top of the lasagne and spread out evenly to the edges, covering the lasagne. Place slices of cheese, covering the mixture in the pan. Top with half the meat sauce. Repeat layers, finishing with meat sauce. Top all with Parmesan cheese. Bake at 375 degrees for 35 to 40 minutes. This recipe can be split between 2 (8") pans, making it easy for freezing. Do not bake before freezing.