1 lb. lean ground beef
1 tbsp. fresh parsley, chopped
1/4 bunch celery, sliced
1 medium onion, chopped
3 tbsp.  unsalted butter
1 - 16oz can stewed tomatoes
2 - 16oz cans tomato sauce
2 bay leaves
1 tsp.  oregano, dried
1 tsp.  basil, dried
1 tsp.  thyme, dried
1/4 tsp. rosemary, dried
1 clovegarlic, fresh minced
Esotico   lasagna noodles
1 lb.  ricotta cheese, fresh
3/4 lb.  mozzarella, coarsely shredded
1 cup Parmesan, grated

In a large pot, melt 2 tbsp. butter and add crumbled ground beef, turning until browned over medium heat.  In a separate pan, melt 1 tbsp. butter, add the chopped onion and cook until translucent, add celery and cook.  Add fresh parsley and stir into vegetables, cooking briefly.  Stir vegetables into beef over low heat.  Add stewed tomatoes and tomato sauce and remaining herbs.  Turn up heat until sauce is gently bubbling, then turn down and simmer.  Spoon off scum and oil on top periodically and cook down until sauce is thickened.  Remove bay leaves when done.

To assemble the lasagna, grease the lasagna dish(es).  Add a little sauce to barely coat the bottom of the dish, then add a layer of noodles (uncooked). Cover with sauce and a layer of ricotta, then another layer of noodles, then sauce and mozzarella, and a top layer of noodles and sauce.  Sprinkle with grated parmesan.  Bake in a 325 degree oven for about 45 minutes until bubbling and noodles are al dente.