Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan. Heat the olive oil in a large skillet along with the meat. As you cook the meat, crumble it into tiny pieces. Drain off the grease.
In a food processor, combine the tomato puree and onion, and process until smooth. Add this to the skillet with the meat and with all the other ingredients except the noodles and cheeses. Cover and simmer for 10 minutes.
Cover the bottom of the baking pan with one-third of the meat mixture. Add one-third of the grated Ramano cheese. Lay 5 uncooked lasagna noodles lengthwise and one crosswise at the top to fill the pan.
Spread half of the ricotta cheese over the noodles. Then add half of the shredded mozzarella cheese over the ricotta. Repeat all the layers, ending with the meat sauce and Romano cheese on top. Cover the pan tightly with foil and bake for 1 hour. Remove the foil and let the lasagna stand for 10-20 minutes before serving.
Originally Submitted
9/4/2010
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