Baked Neapolitan Lasagna - cooking recipe

Ingredients

1 small onion, diced
1 garlic clove, minced
1/4 cup olive oil
37 ounces tomatoes, diced
1 tablespoon chopped fresh parsley
3 basil leaves
2 tablespoons salt, plus
1 teaspoon salt
pepper
6 ounces tomato paste
1/2 lb ground beef
1/4 cup Italian seasoned breadcrumbs
1/8 cup milk
1 egg, beaten
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
6 quarts water
12 ounces lasagna noodles
mozzarella cheese
5 tablespoons ricotta cheese

Preparation

Prepare sauce by browning in saucepan onion, garlic and olive oil.
Add tomatoes, parsley, basil leaves, salt and pepper to taste, and tomato paste.
Simmer 15 minutes.
Prepare meatballs by mixing thoroughly ground beef, bread crumbs, milk, beaten egg, grated parmesan cheese, chopped parsley, salt and pepper to taste.
Shape meatballs and brown in olive oil then add meatballs to sauce.
Simmer 30 minutes.
While sauce is simmering, boil 6 quarts of water.
Add 2 tablespoons of salt.
When boiling rapidly, slowly add lasagna and cook as directed.
Drain well.
Before arranging casserole, separate meatballs from sauce.
Crush meatballs to allow for proper spreading between layers.
Arrange casserole with several tablespoons of sauce on bottom, then a layer of lasagna and several slices of mozzerella cheese.
Next add 4 to 5 tablespoons ricotta and sprinkle with grated cheese.
Finally, spread 1/4 of the sauce and 1/4 of the crushed meatballs.
Repeat, ending with a layer of lasagna, sauce and top with grated cheese.
Bake 20 minutes in moderate oven at 350.