Here's my recipe.
I use regular noodles though and as with most of my recipes, it is involved.
I did not even give a time or temp for cooking, refer to another recipe for
that I guess.
I'll fix this in my own files someday.
Knowing me, I just look up a recipe on the net and steel the cooking temp
and time.
Matt the confused chef.

Lasagna
racotta, motsarella, ramano and parmasan cheeses.
sauce
1/4 cup oliv oil,
1 half pound ground chuck,
1 half pound italian bulk sausage,
1 cup chopped onion,
3 or 4 cloves garlic,
2 6 ounce cans tomato sauce,
1 can italian stewed tomatos,
2 teaspoons salt,
1 teaspoon dried basil,
1 half teaspoon oregano,
fourth teaspoon black pepper,
2 bay leaves,
Saute vegetables,
Remove and cook meats,
add
sauces and tomatoes breaking up with fingers,
Add seasonings,
Cover and simmer one hour until sauce thickens.
Blend ricotta with ramano and parmasan cheese and use in your layors.