Begin by making the sauce in a 5-7 quart Dutch oven or large saucepan. Saute the 3 TBSP Olive Oil, 2 Cloves Garlic, 3/4 cup Onion, 1 cup Celery, 1 cup Carrots, and 1 cup Zucchini on medium-high for about 5 minutes.
Add the 1 1/2 lbs Lean Ground Beef, 2 tsp Garlic Salt, 1 tsp Pepper, and 2 tsp Italian Seasoning and cook until the ground beef is fully cooked.
Then add the chopped 12 San Marzano or Roma Tomatoes, 1 TBSP Sugar, 3 Basil Leaves, and 1 can Tomato Paste. Simmer on medium-low for about 30-40 minutes stirring often.
Bring the water for the lasagna noodles to a boil and add the 3 TBSP Salt to the water. Once it’s boiling, add the 1 Box Lasagna Noodles and stir often to help keep the noodles from sticking together. Take the noodles out just before they are fully cooked and drain them in a colander.
While the sauce and noodles are cooking, grate the different cheeses (6 cup Mozzarella Cheese, 2 cup Asiago Cheese, 1 cup Romano Cheese, 3 cup Parmesan Cheese), setting aside 1 cup of the parmesan cheese for the top layer, and dump it all into a bowl, and toss gently to mix it up.
When the sauce is done simmering, take an immersion blender and blend the sauce up right in the pan. Add in the finely chopped fresh basil. If you don’t have fresh basil you can use dried basil.
Spray a 9x13 baking dish with cooking spray. Set your sauce, noodles, and cheese next to your baking dish.
Use a ladle and start by putting a little bit of sauce on the bottom then layer the noodles, more sauce, and then cheese. Continue until you get almost to the top and finish with a layer of sauce and the remaining cheese on top.
Take the parmesan that was set aside earlier and put that on the very top.
Bake in the oven at 350 degrees for approximately 30 minutes. When the cheese starts to turn golden brown and the sides of the pan are bubbling, it’s done.
