Over the Holidays, a friend taught me a great traditional recipe for lasagna. The family recipe is hundreds of years old and is often served at Christmas. She says that a touch of cinnamon is sprinkled for a seasonal touch-What's more trad than that!
Here it goes according to my good friend from Boston.
If tomatoes are not fresh or in season, use a decent large of can of crushed tomatoes. Either use twelve tomatoes lightly boiled in water to make them easy to skin. If tomatoes are out of season, use two large cans of crushed tomatoes.
In a large sauce pot, cook at least six Italian sausages. Lightly brown the sausage in a few teaspoons of butter. Add several bulbs of garlic and a whole chopped onion until translucent. Add crushed tomatoes and a half cup of water. Simmer for a minimum of five hours covered.
Most people boil their lasagna pasta beforehand. -Waste of time and energy. Dish sauce into a pan. Place lasagna (uncooked) and cover with Ricotta (16 oz). Add two eggs and one tablespoon of Parmesan.
Layer Ricotta, pasta and gravy until five layers. Bake at 350 for an hour.