Lasagna

A few months ago Gennie and I were craving lasagna. We decided we wanted a smaller quantity than my mom's recipe, and we wanted to try out some different cheeses. Here's what we came up with:

• 2/3 to 3/4 lb super lean ground beef
• ground oregano
• ground pepper
• rosemary
• basil
• about 1/2 cup onion
• 2 8oz cans tomatoes sauce
• 1 6oz can tomatoes paste
• red wine
• 15 oz fat free ricotta cheese
• freshly grated parmesean cheese
• uncooked dry whole wheat lasagna noodles
• 1/4 cup water
  
  Preheat oven to 350. Cook hamburger, oregano, pepper, basil, garlic, and onion in skillet until meat is done. Add tomatoes sauce and paste, wine, and cover and simmer for a while.
  
  Spread a little bit of the meat sauce over the bottom of a 9x9 pyrex. Make a layer of lasanga noodles (break them to fit in the pan, and use the small broken-off pieces to fill in the layer). Use half the ricotta cheese make the next layer, followed by a layer of parmesean cheese, and half of the remaining meat sauce. Repeat the layers again: noodles, ricotta, parmesean, meat. Add water. Bake at 350 for 1 hour. Let cool for 10 minutes before devouring.

Gennie is always thouroughly amused at how I just throw random amounts of seasonings into the sauce (note the lack of measurements in the recipe), while I meticulously divide the meat and cheese in half to avoid running out midway through the final layers.