Savory Lasagna I got this recipe from my Grandma Olive, and have done a little editing. Preheat the oven to 350 degrees. Cook 1/2 pound of lasagna noodles. (Typically, a 1 pound box holds twenty noodles. You need nine. So cook ten, and you can discard the inevitable broken noodle. Salt the water. Pasta water doesn't need to stay boiling; stir occasionally during the first 3 minutes (to reduce sticking), then turn the heat off, cover it, and let it soak. Oil only serves to reduce bubbling over, so you don't need it.) Brown and drain one pound (or more) of ground beef. In a thick-bottomed saucepan, brown 2 cloves (1 tsp) of minced garlic in 2 tablespoons of hot olive oil. Stir in 3/4 cup of water, one package of onion soup mix (or just use some onion powder and dehydrated onion), 1 (12 oz) can of tomato paste, 1 (15 oz) can of tomato sauce, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1 tablespoon of sugar, 1 teaspoon of oregano, and the browned beef. (As with any tomato sauce, you may wish to add a splash of sherry or other alcohol to draw out the alcohol-soluble flavors.) Heat briefly. Assemble your nine lasagna noodles, 1 pound of ricotta cheese, at least 1 pound of shredded mozzarella, and a shaker of grated parmesan or romano. Spread a thin layer of meat sauce in the bottom of a 12"x8"x2" baking pan (to keep the noodles from sticking). Repeat the following layer sequence 3 times: Lasagna noodles (3 strips placed lengthwise), ricotta, mozzarella, meat sauce, and a generous sprinkle of romano. Go nuts with the romano on the top layer, if desired - it adds a great taste. (Spreading stuff can be tricky. The back of a spoon will work for the meat sauce, and your fingers (oily from handling the noodles) can spread the ricotta.) If you love browned cheese on top, put the meat sauce under the mozzarella and parmesan in the top layer. Bake at 350 degrees Fahrenheit for 45-50 minutes, to your preferred level of brownness on top. (Note: This recipe can be successfully doubled, and freezes well. More beef and/or mozzarella may be used.) (Veggie note: Substitute chopped, washed spinach for meat to make a delicious spinach lasagna.)