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1
In 9 X 13 inch pan, place 9 lasagna noodles and fill with cold water until noodles are covered. Set aside.
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2
Melt butter for sauce in deep skillet and add minced garlic and diced onion. Cook until onions are transparent.
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3
Add ground chuck to onions and cook, breaking up into small pieces with spatula.
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4
While ground chuck is cooking, mix all Cheese mixture together, adding egg last. Set aside.
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5
After ground chuck mixture is cooked, add remaining sauce ingredients: First add diced tomatoes, paste and sauce; then sugar and spices; then combine water into the mixture and stir well. Turn off burner.
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6
Using a 9 X 13 inch glass baking dish, spread a small amount of sauce onto the bottom of the dish.
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7
Place three of the lasagna noodles in a line in the bottom of the dish. Add approximately 1/3 of the cheese mixture and smooth over the lasagna noodles. Add approximately 1/4 of the sauce mix on top of the cheese mixture and lightly spread it to even it out.
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8
Add a layer of lasagna noodles and repeat cheese and sauce layers. Repeat once again for the top layer.
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9
With the last 1/4 of the sauce mixture, use it to spread around the edges and make sure all noodles are covered with sauce. (If not, the noodle will be hard when cooked).
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10
Cover with foil and bake at 350 degrees for 1 hour.
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11
Remove from oven, remove foil and add remaining 1 cup of mozeralla. Bake for an additional 10 minutes, cheese will melt.
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12
Remove from oven and cut into 12 squares.
