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Lasagna?????

I am looking for a traditional Lasagna recipe that does not call for egg. I do not want to use pre made sauce either.

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I never put egg in my lasagna. Its really easy to make. I use store bought spaghetti sauce but I add ground beef, sauteed mushrooms, onion, garlic and green pepper. Boil a box of lasagna noodles until el dente. For the cheese I grate lots of mozzerella and a little cheddar and mix them together. Just spread a layer of noodles out in the pan. Add a layers of sauce and a layer of cheese. Repeat the layers as many times until you reach the top of the pan. Sometimes I will make one of the layers in the middle cottage cheese and sometimes spinach as well. Bake in the oven at 350 for 30-45 mins...until you see the sauce bubbling. Let it sit for a good 5-10 min to set up before you cut into it.
Lasagna Cat Cora 1/3 cup olive oil 1 pound ground beef 1 teaspoon cracked black pepper, plus extra for coating beef 1 medium onion, chopped small 1 red pepper, chopped small 1 green pepper, chopped small 6 cloves garlic, minced 5 leaves basil, finely chopped, plus leaves for garnish 1 tablespoon fresh chopped oregano leaves 1 (14-ounce) can tomato sauce 1 small can tomato paste 2 teaspoon salt 1 box dry lasagna noodles 1 pint ricotta 1 cup grated Parmesan, plus extra for garnish 1 large ball fresh mozzarella, grated or sliced thinly 1 rustic loaf bread 1 tablespoon butter Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour. Bring a large pot of salted water to a boil. Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely. Preheat the oven to 400 degrees F. In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella. Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes. Cut the rustic bread in half and spread on butter. Add minced garlic, salt and pepper and wrap in foil. Bake until hot throughout. Unwrap the bread but keep it in the foil. Let crisp up and serve. To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on the pool of sauce. Top with Parmesan and a basil leaf.
Lasagna 1/3 cup olive oil 1 pound ground beef 1 teaspoon cracked black pepper, plus extra for coating beef 1 medium onion, chopped small 1 red pepper, chopped small 1 green pepper, chopped small 6 cloves garlic, minced 5 leaves basil, finely chopped, plus leaves for garnish 1 tablespoon fresh chopped oregano leaves 1 (14-ounce) can tomato sauce 1 small can tomato paste 2 teaspoon salt 1 box dry lasagna noodles 1 pint ricotta 1 cup grated Parmesan, plus extra for garnish 1 large ball fresh mozzarella, grated or sliced thinly 1 rustic loaf bread 1 tablespoon butter Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour. Bring a large pot of salted water to a boil. Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely. Preheat the oven to 400 degrees F. In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella. Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes. Cut the rustic bread in half and spread on butter. Add minced garlic, salt and pepper and wrap in foil. Bake until hot throughout. Unwrap the bread but keep it in the foil. Let crisp up and serve. To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on the pool of sauce. Top with Parmesan and a basil leaf. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lasagna Recipe 2 tablespoons olive oil 1 leek, cleaned and sliced 4 cloves garlic, minced 1 medium zucchini, chopped 1/2 cup sliced fennel 1 (14-ounce) can artichoke hearts, drained 2 (14-ounce) cans crushed tomatoes 2 tablespoons fresh oregano leaves, chopped 4 whole-wheat lasagna noodles, cooked as directed on package 1 (4-ounce) package feta cheese, drained 3/4 cup shredded part-skim mozzarella Preheat oven to 350 degrees F. In a medium saucepan, heat olive oil over medium-high heat. Add leeks and garlic and saute until translucent, about 1 1/2 minutes. Add zucchini and the fennel and saute for another minute. Add artichoke hearts and crushed tomatoes. Bring to a simmer and then add oregano. Stir and remove from heat. Cover the bottom of a 13 by 9-inch pan with 1 cup of the tomato mixture. Top with 2 lasagna noodles. Top with half of the remaining tomato mixture. Sprinkle with feta cheese. Add remaining 2 lasagna noodles and top with remaining tomato mixture. Sprinkle with mozzarella. Bake for 35 minutes or until bubbly. Let stand for 5 minutes before serving.