To keep your lasagna noodles soft, make a runny sauce of tomato puree, and crushed tomato. Shaved or grated carrot, and the noodles will tame the acidity of the tomatoes. I over spice mine sauce I love the fresh herbal flavors of oregano, sweet basil, rosemary, and thyme. I find that the noodles can overpower the other flavors. Sometimes I turn ii into an Arrabbiata sauce by adding crushed red pepper flakes. I like to use large curd cottage cheese, 4% milkfat, rather than ricotta as I like the flavor, and texture better. Other cheeses include one, or a mixture of Parmigiana Reggiano, Pecorino Romano, Asiago, and Grand Padano.
I like to use chunky ground beef, cooked with chopped onion, and freshly minced garlic, seasoned of course with S&P. Black olives also works in lasagna, as does fresh spinach, and Italian parsley.
Build by putting down a layer of sauce only, the uncooked noodles (the uncooked noodles will absorb the excess liquid in you runny sauce, making it rich, thick, and flavoring the noodles), then sauce with meat, cottage cheese, veggies, olives, other cheeses, making sure to spread ingredients evenly, and filling any side gaps. Repeat, finishing with sauce, then cheese. Cover tightly with aluminum foil. Bake at340' F. for 40 minutes. Remove from the oven and let restfor10 minutes. uncover, and serve with buttered, crusty garlic bread, or Bruschetta, and your favorite beverage.
Seeeeya; Chief Longwind of the North