Prep Time: 30 minutes
Cooking Time: 30-40 minutes

I'm not sure if my first lasagna memory goes back to my mom's ricotta cheese version, dinner as a guest at the Faber's, or my uncle Al making lasagna. However, I do know that this recipe is uniquely mine in that it combines only the ingredients I like, and leaves out the extra things that most other people include in their lasagna.

Ingredients

• 1 pound ground beef (use the stuff with a high fat content, it's cheaper and it tastes better because of the extra fat)
• 2 cloves finely minched fresh garlic
• Oregano to taste
• 4 or 5 leaves Fresh Basil, finely chopped
• I glass jar of your favorite red spaghetti sauce (mine is LaRosas)
• 2 tablespoons Brown Sugar
• 12 lasagna noodles
• 1 pound grated cheese (use what you like, I typically pick one 8 ounce package of MOzorella and one random 8 ounce package of either and Italian or a Mexican blend)
• Fresh grated parmesan cheese

Directions

1. Combine ground beef and garlic in a pan. Brown meat, drain grease.
2. Add basil, oregano, and brown sugar to the meat. Keep over lowest heat setting on stove while cooking pasta.
3. Once lasagna noodles are cooked, remove them from heat.
4. Spread a thin layer of meat sauce on the bottom of a 9X13" cake pan.
5. Place 3 noodles over meat.
6. Spread a thin layer of meat sauce over noodles.
7. Evenly place half of one bag of grated cheese (4 ounces) on meat sauce.
8. Repeat noodle, sauce, cheese layering. With 12 noodles you should get 4 layers of noodles, so try to use about 1/5 (5 because of the bottom layer) of the sauce with each layer.
9. Coat with a thin layer of freshly grated parmesan cheese.
10. Cover cake pan with aluminum foil.
11. Place in oven at 350F for 30 minutes.
12. After 30 minutes, remove foil, and change oven from bake to broil.
13. Broil until the lasagna reaches desired level of cripiness on top.
14. Let sit for 5 minutes after removing from oven.