Ingredients

1. Lasagna noodles (1 box)
2. San Marizano tomatoes with basil (2, 28oz cans)
3. Tomato paste (1 can)
4. Meatball mix (beef, pork, veal, equal parts - 2 pounds)
5. Fresh basil (10 leaves)
6. Pecorino romano cheese (1 cup)
7. Whole Milk Ricotta (1 big tub)
8. Eggs (2 large)
9. Italian Seasoning
10. Grated mozzarella (1 big bag)
11. Yellow onion (1)
12. Minced garlic (4 tablespoons)
13. Olive oil
14. Salt
15. Pepper
16. Red Chili flakes
17. Balsamic vinegar

Directions

Sauce

1. Dice the onion finely and sauté in a liberal amount of olive oil until softened and begins to take on color
2. Add the garlic and cook until fragrant
3. Add the two cans of tomatoes, smash with a spoon. If you want finer you can crush them with your hands as you add them in.
4. While the sauce is simmering, brown the meatball mix in your biggest skillet on high heat.
5. Dice the basil and add to the sauce
6. Once the meat is browned, used a slotted spoon to drain off the fat and add the meat to the sauce.
7. Add a drizzle of balsamic vinegar, the tomato paste, red chili flakes (to taste), salt, and pepper little by little until you get the taste you want. I like mine a little on the sweeter side. Don't oversalt because you'll get salt from the other ingredients.
8. Move the sauce to the back burner and simmer on low

Cheese filling

1. Mix the ricotta, a handful of the mozzarella, pecorino romano, 2 eggs, a dash of salt, pepper, and a dash of italian seasoning together in a separate bowl
2. Set aside for assembly

Noodles

1. In your biggest pot get a lot of water to a rapid boil
2. Add some salt
3. Add the lasagna noodles and cook until they're almost done
4. Drain the noodles and put them back in the pot with some room temperature water so they don't stick

Putting it together

1. Preheat your oven to 400°F (205°C) - you must do this in advance so your glass baking dish doesn't explode
2. In a glass baking dish add a small amount of the sauce to the bottom of the pan
3. Cover with noodles
4. Add 2 inch dollops of the cheese filling all over the noodles
5. Add a little sauce inbetween each of the dollops of cheese filling
6. Repeat steps 3, 4, and 5.
7. Now that you're at the top of the dish add whatever sauce you have left and cover with the mozarella cheese and sprinkle with italian seasoning.
8. Cover with foil
9. Bake for an hour or until you can see it bubbling from the sides
10. Turn on your broiler and move to one of the upper oven racks and broil until the cheese starts to brown on top. Watch carefully so you don't burn it.
11. Remove from the oven and let sit for 20 minutes before diving in.