End of Summer Tomatoes II

This sauce recipe has been in the family for more than 70 years . . . it's come to be known as "Cozette's Lasagna" and is always a huge hit.

6-8 fresh tomatoes, peeled and diced, any kind
(or) 1 28 oz. can diced tomatoes with liquid
1 small can tomato paste
1 small can tomato sauce
1/2 cup water
2 teaspoons freshly squeezed lemon juice
1 small bay leaf
1 lb. lean ground beef
1 medium white or yellow onion, finely chopped
2 large cloves garlic, thinly sliced
2 teaspoons Italian seasoning
1 1/2 teaspoons salt, 1/2 teaspoon freshly ground pepper (or to taste)
3 tablespoons olive oil
8 oz. container ricotta cheese (not low-fat)
8 oz. package shredded mozzarella cheese
1 box lasagna pasta

Boil pasta (about 8 strips) till done, adding 2 tablespoons olive oil to cooking water. Drain and set aside.

In large saucepan over medium heat, let ground beef simmer until all pink is gone, breaking into small bits with spatula while cooking; add onions and garlic and saute until clear; add all other ingredients (except cheese and pasta), lower heat until just simmering and cook for 30-35 minutes, or until tomato pieces are absorbed into sauce.

Use glass dish 8 x 11.5 by 2 in. deep or larger. Begin with layer of sauce in bottom of dish; make a layer of pasta, (whole and lengthwise from end of dish to end); a layer of ricotta cheese, a layer of mozzarella cheese, and another layer of sauce, spreading evenly. You will have two layers of each if you are using a 2 in. deep dish, more if a deeper dish is used. The top layer will be sauce; sprinkle parmesan cheese liberally over the top.

Bake in preheated 350 degree oven for 40 minutes, remove and allow to cool for 30 minutes. Serve with warm garlic bread.

This serves 6-8, and may be doubled if desired.