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1
Heat olive oil over moderate heat in large suacepan.
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2
Add onions, stir and cover.
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3
Cook for about 20 minutes, stirring occasionally, until onions are translucent.
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4
Using a food mill, puree plum tomatoes directly into the pan.
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5
Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
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6
In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
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7
Stir well to combine.
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8
Butter generously the bottom and sides of a baking pan, 13X9 inches.
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9
Take 3/4 cups of tomato sauce and spread on bottom of pan.
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10
Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
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11
Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
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12
Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
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13
Repeat this 4 times.
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14
Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
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15
This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
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16
Bring to room temperature before cooking.
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17
When ready to cook, preheat oven to 400.
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18
Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
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19
Let sit 5 minutes and serve.
