1. Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes.

2. Fill a very large pot with water. Add 5 ml of salt for each liter of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 33x22 baking pan 6 layers deep. Pre-heat oven to 150 °C .

3. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzaralla cheese. Finally, top with 1/3 of the sauce.

4. Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes.

Author's Notes: Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites.

Difficulty : moderate. Precision