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1/2 cup olive oil
1 1/2 cups minced yellow onions
2 tablespoons minced garlic
1/2 cup tomato paste
8 cups cut-up peeled tomatoes (about 12-14 medium tomatoes, cut into rough 1 inch pieces) or 4- 15 ounce cans of diced tomatoes
1/4 cup chopped oregano
1/4 tablespoons chopped basil

1 1/2 pounds ricotta
3 large eggs
1/2 cup chopped parsley
Kosher salt and freshly ground pepper

1 pound lasagna noodles
1/2 pound mozzarella, grated
Kosher salt and freshly ground pepper

For the sauce-
Heat the oil in a large heavy pot. Add the onions and garlic and cook gently until translucent. Add the tomato paste and cook, stirring frequently. Add the tomatoes and stir to combine. The sauce can be completed on the stove top or in the oven. (I think a crockpot would work, too. The idea behind the oven method is that it requires less attention. For the stove top method simmer gently for 1 1/2 to 2 hours stirring well every 10 minutes so it doesn’t scorch. For the oven method, cover the pot and cook at 325 degrees for 3 to 4 hours. When the sauce is done it should be thick and chunky and there should be about 4 cups.  Add the oregano and basil and allow sauce to cool.

For the filling-
In a large bowl, whisk the ricotta and eggs together until blended. Add the parsley and salt and pepper to taste and mix well. Refrigerate until you are ready to assemble the lasagna.

Cook the noodles in a large pot of boiling water according to package directions. Drain the noodles and allow them to cool a bit. Preheat the oven to 350 degrees.

To assemble the lasagna-
Spread a thin layer of sauce in the bottom of a 9 X 13 baking pan. Place a layer of noodles in the pan, slightly overlapping them. Spread half ricotta mixture evenly over the noodles and top with another layer of noodles. Reserve 1 cup of the sauce and spread the rest over the noodles, completely covering them. Arrange another layer of noodles on top and cover with the remaining ricotta mixture. Top with a final layer of noodles and spoon the reserved sauce over them. Toss the reserved mozzarella with salt and pepper to taste and sprinkle it   over the top.

Bake for 45 minutes to 1 hour, or until the mozzarella is spotted golden brown and the lasagna is hot throughout.