The Lasagna Bomb

Scott has declared this his all-time favorite lasagna. It was a little more expensive (around $18) but it was worth every penny.

1 1/2 lbs ground beef
4 garlic cloves, minced
1 1/2 c water
2 - 8 oz cans tomato sauce
1 - 6 oz can tomato paste
1 envelope onion soup mix
1 t dried oregano
1/2 t sugar
1/4 t pepper
15 lasagna noodles, cooked and drained
2 c (more or less) ricotta cheese
2 lb (more or less) mozzarella cheese
2 c (more or less) parmesan cheese

cook beef and garlic until beef is browned. Drain. Add water, tomato sauce, tomato paste, onion soup, oregano, sugar, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occassionally.

Spoon 1/4 c sauce into a GREASED 13x9 pan. Set aside another 1/4 c sauce. Layer with 3 noodles, 1/4 of the ricotta, 1/5 of the mozzarella, 1/4 of the sauce, and 1/4 of the parmesan. Repeat 3 more times for a total of 4 full layers. Once those are done, place final 3 noodles down, spread remaining 1/4 c of sauce across the top, and sprinkle with the last of the mozzarella. Bake at 350 for 40 minutes, uncover, and bake another 10 to 20 minutes, or until cheese is melted and bubbly.

**The cheese measurements are just estimates. Some people like theirs with lots of cheese (like us) and others like theirs without a ton, so feel free to adjust these amounts as much as you want.

**The sauce is spread pretty thin between the 5 layers. It's perfect for us because it's not oozing all over, but if you like your lasagna a little more wet you can just add one more can of tomato sauce.