Lasagna

I will share the Rachael Ray recipe I used as inspiration for this. I made my own sauce for this and added carrots, pancetta and a mix of ground meat. Kyle likes the cheese like this, but you can cover yours so it doesn't get the same way.

• 2lbs lean ground beef
• 1 medium onion, grated
• 12oz tomato paste
• 15oz tomato sauce
• 2 tbsp sugar
• 2 tbsp chili powder
• 1 tsp garlic
• 2 bay leaves
• salt and pepper
• 1 tbsp white wine vinegar
• 1 tbsp extra virgin olive oil
• 20 lasagna noodles
• 32oz ricotta
• 1 cup grated parmesan
• 2 eggs, lightly beaten
• 2 tbsp minced flat leaf parsley
• 1 lb shredded mozzarella

1. In a 6qt dutch oven combine the beef, onion, tomato paste, tomato sauce, 2 cups water, sugar, chili powder, garlic, salt and pepper and bay leaves. Cover and bring to a simmer over medium heat. Reduce heat to medium low and cook for 2 hours, stirring occasionally until the mixture is thick and smooth. Stir in the vinegar and cook another 30 minutes. Let cool.
2. Preheat the oven to 400 and bring a large pot of water to a boil. Add salt and extra virgin olive oil and lasagna noodles. Cook, stirring often, until al dente. Drain the noodles and rinse under cold water.
3. In a bowl mix the ricotta, parmesan, eggs, parsley and 1/2 tsp pepper.
4. Cover the bottom of a greased 9x13 baking dish with a thin layer of sauce. For the first layer, start with 4 noodles and then spread with half the ricotta mixture and sprinkle with a handful of mozzarella. 
5. For the second layer top with 4 more noodles and sprinkle with mozzarella and sauce.
6. Repeat layers till done, cover the lasagna with foil and bake until bubbly. About 1 1/2 hours. Let stand 30 minutes.