lasagne recipe

I've been asked for this recipe and since there really isn't one, I thought I'd write down how I make lasagne....if you have suggestions or improvements, please post them....I'm always looking for improvements!!!

Meat Sauce:
2 cans tomato paste
4 cans diced tomatoes
2 lbs hamburger meat
red wine
onion
garlic (real garlic)
dried basil/oregano/salt/pepper and/or other italian spices
fennel if you want

Browning the meat:
saute onion and garlic in a little oil, add meat and spice with all spices to flavor the meat
in another pot, heat up some oil with fennel seeds and more garlic....add tomato paste and wisk in. Keep stirring until the tomato paste begins to darken but don't let it burn.

Add 1 cup or so of cheap red wine and wisk in until smooth....then add diced tomatoes, and all spices to taste....I also add a little sugar but be careful not to add too much!

When meat is browned fully, drain fat and discard, add meat to sauce....let simmer for as long as possible, the longer the better....even better is to simmer it the day before and make the lasagne the next day.....it's best if the sauce is more wattery if you're making lasagne, because the noodles will soak up the juices....

White Sauce:
2 TBL. butter melted in pan
Flour
Milk
Cottage cheese
mozzerella
egg
diced garlic
spices (as above)

melt butter into pan and saute garlic in butter, pour in some milk (maybe 1-2 cups), disolve 2-3 TBLS flour into a little bit of milk until creamy, then add to milk in pan and whisk in until mixed and not lumpy....continue stirring as milk heats up, making sure to scrape the bottom of the pan clean so nothing burns, sticks or clumps....add cottage cheese and spices and let melt/mix in (while stirring the whole time)...don't let the milk boil rapidly or burn....when melted take off stove and let cool....when cooled add a couple of eggs and whisk in.

Once sauces are made, you can layer the lasagne....
put one layer of red-sauce with as few chunks in it as possible at the bottom of the pan.  Then add a layer of un-cooked lasagne noodles (don't have to be the no-boil kind, just any noodles work fine).  Add more red sauce to cover, then add a layer of white sauce, then noodles, etc....end with a layer of red-sauce....if you want you can also add a layer of shredded mozzerella cheese on top of each white sauce layer....

cover and bake at 350 for an hour or so, until noodles are soft.....then uncover and add top layer of shredded mozzerella, put back in oven to melt and brown the cheese on top....take out of oven and let set for 20 minutes or so....eat and enjoy!

I know this is a little vague as far as amounts go, but I honestly would have to make this to know how much goes in....this is my best attempt at this point....hope it's helpful!

E.