Baked Lasagna

Meat Sauce:

Combine tomato sauce, puree and paste, water, bay leaf and olive oil in a heavy large sauce pan, cook at medium high heat, bring to a light boil, stirring constantly.

In a separate frying pan, saute ground meat. When the meat is done drain the fat. Add onions, mushrooms and garlic; saute for 1 or 2 minutes. Add the black olives and parsley to the tomato sauce mixture, then stir in the meat mixture, salt, sugar, oregano, thyme , rosemary, basil and pepper. Cook on medium heat until it comes to a boil, stirring constantly. Turn down heat so it’s just below boiling and simmer for 20 minutes.

Assemble:

Preheat oven to 350°.

Blend together eggs, ricotta cheese, mozzarella cheese and ¾ cup Parmesan cheese. In a 10 x 15 inch pan layer lasagna as follows:

Meat sauce, noodles, cheese mixture, noodles, meat sauce, noodles, cheese mixture,noodles, meat sauce and top with remaining ¼ cup Parmesan cheese.

Bake in oven for about 35 minutes.