Dimond Lasagna ~ Heat Oven to 350

Have you ever noticed how depending on where you go, and whose recipe you use, lasagna always tastes different. Have you also ever noticed that the lasagna that you grew up on, always, always, always manages to taste the best? Are you nodding your head yes and yes so far? Good, I was hoping so. Well I'm posting my mom's recipe (the name Dimond lasagna comes from my maiden name, Dimond) fully knowing that you may or may not think that it's the best lasagna you've ever had in your whole life and you'll never ever use anything different. I'm merely posting it because it really is divine....I mean, DE-VINE! I'll tell you the secret: no ricotta cheese, no cottage cheese, no ragu (yick, that stuff's nasty anything--sorry I've become kind of a pasta sauce snob). No, this recipe is compromised of homemade sauce, noodles, and cheese, glorious cheese. It's so yummy and when you take it out of the pan the cheese strings all the way to your plate. Is your mouth watering yet? Mine is! So let's get to it:

Dimond Lasagna

1 lb Ground Beef

1 small Onion, diced

1/4 teaspoon Garlic, minced

1 small can Tomato Paste

1 small can water (just use the tomato paste can)

1 can Tomato Puree, 29 oz

2 tablespoon Sugar

1/2 teaspoon Salt

1/4 teaspoon Basil (fresh is best, but dried will work just fine)

1/2 lb Cheddar and Mozzerella cheese, shredded

9 Lasagna Noodles, boiled al dente

Paramsan cheese for sprinkling on layers

1. Brown ground beef and onions over med high heat.

2. Once the beef is brown and the onions are transluscent, add garlic, tomato paste, water, puree, sugar, salt and basil. Simmer for up to 2 hours--the more time the better but I've let it simmer for 20 minutes and it's still yummy.

3. Shred your cheese....I put it one big hug mound (and try to not to think about the calories that mound would be ;o) )

4. Take your 9X13 pan and spread a small layer of the sauce on the bottom. Then layer 3 of your al dente lasagna noodles. Next layer with 1/3 of the cheese mound. Next layer with 1/3 of sauce. Next layer with some parmasan cheese. Repeat 2 more times. (You should end with sauce on top and Parm cheese on top of that)