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Ingredients

• One pound lasagna noodles
• 2 cans San Marzano whole tomatoes not crushed or pureed.
• 6 cloves garlic
• 1 tablespoon sugar
• Salt and pepper
• Dash red hot pepper
• Fresh Basil leaves 10 leaves
• 3 pounds whole milk ricotta
• 1 pound fresh mozzarella - sliced thin
• 3 eggs
• 1 and 1/2 cups of grated Pecorino Romano Cheese
• 1/2 cup of chopped parsley

Directions

1. Chop the garlic nice and small.
2. Saute the garlic in about 2 tablespoons of GOOD Olive oil.
3. Add the two cans of tomatoes and blend with a hand held blender or prior to adding the tomatoes to the sauteed garlic blend the tomatoes in a blender.
4. Add the sugar, salt pepper hot pepper and fresh basil leaves.
5. Simmer sauce about 1 or one and a half hours.
6. When ready to boil the lasagna noodles preheat the oven to 375 degrees.
   
   For the cooking of the lasagna noodles
7. Bring a large pot of water to a boil.
8. Add 2 tablespoons salt and 2 tablespoons of Olive oil.
   
   While waiting for the water to boil prepare the following:
9. Take a large roasting pan and fill it with ice cubes and cold water and set it on the side.
10. Also line a large cookie sheet with a clean hand towel and have extra towels on the side.
    
    For the filling:
11. Beat the eggs with a pinch of salt.
12. Add the ricotta, parsley, pepper and thoroughly mix together.
    
    To cook the Lasagna Noodles
13. Once the water has come to a full boil add about 1/3 to 1/2 of the noodles, bring the water up to a full boil again, carefully stirring the noodles to make sure they do not stick to one another, let the noodles cook until al dente about 8 to 10 minutes.
14. When they have cooked remove them with a wire skimmer and place them in the ice water to cool. Repeat with the other noodles.
15. When the first batch has cooled place them on the towel and pat dry. Layer another towel over the drying noodles and place the next batch over them.
    
    To Assemble the Lasagna
16. Use a baking pan about 15 x 10.
17. Ladle about enough sauce into the pan to cover the bottom of the pan about 3/4 of a cup should do it.
18. Lay the noodles length wise over the sauce slightly overlapping each noodle.
19. Spoon 1/2 the Ricotta mixture over the noodles and 1/2 the cut up mozzarella and about 3/4 of a cup of grated cheese.
20. Lay another batch of noodles over the ricotta mixture and spoon the remaining ricotta, mozzarella and grated cheese over the noodles.
21. Lay a final batch of noodles over the ricotta mixture.
22. Cover the noodles with sauce.
23. Cover loosely with aluminum foil and bake for about 45 minutes.
24. Remove the foil and bake another 20 minutes.
25. Let the Lasagna rest for at least 30 minutes or more before cutting and serving.
    
    Because several family members are vegetarians, Steve Schirripa makes the Lasagna with a non-meatless sauce and serves fried meatballs and or sausage on the side for those that want meat.