| 1 | lb | Of lean ground beef, or Italian sausage |
| 3 | tb | Olive oil |
| 1 | lg | Onion, chopped (to make 1 cup) |
| 1 | lg | Red or green bell pepper (finely chopped) |
| 2 | lg | Garlic cloves, minced |
| 28 | oz | Italian plum tomatoes |
| 6 | oz | Can tomato paste |
| 1/3 | c | Water |
| 1 1/2 | ts | Dried basil |
| 1 | ts | Oregano |
| 1 | ts | Sugar (optional) |
| | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | | Bay leaf, broken in half |
| 15 | oz | Fresh ricotta |
| 4 | c | Grated mozzarella cheese |
| 1/4 | c | Freshly grated Parmesan cheese |
| 1 | | Egg |
| 1/2 | ts | Salt |
| 8 | | Lasagne noodles (about 6 oz.) |
| 1 | tb | Olive oil |
| 1/4 | c | Freshly grated Parmesan cheese |
| 1/4 | c | Freshly grated mozzarella cheese |
