CUMBERLAND, Maine (NEWS CENTER) -- It took a lot of convincing, and his mother won't be pleased, but Gray firefighter, Jason Copp, shares a secret family recipe with us for lasagna.
2 16oz cans stewed tomatoes
1 12oz can tomato paste
1 tbls oregano
1/4 cup parmesan cheese
Place both cans of stewed tomatoes in a crock pot. Crush the tomatoes up with hands into small pieces. Add tomato paste and stir. Add both tablespoons of parsley and oregano and all 3 tablespoons of sugar, stir.
Let the sauce simmer for 6-8 hours. When it's almost done, add a quarter cup of parmesan cheese and stir the cheese in. Turn it off and let it sit.
2 boxes lasagna noodles
2lbs shredded mozzarella
2lbs shredded white cheddar
1/2lb provolone, sliced
3-4qts spaghetti sauce
Spread a layer of sauce in the bottom of a large pan. Cover the sauce with noodles - be sure to cover entire bottom. Once the noodles are in place, cover with a liberal amount of cheddar and mozzarella and provolone (use a large mixing bowl to mix the cheddar and mozzarella together to spread easier. Also, rip the sliced provolone into small pieces and spread them around.)\
Once the cheese is in place, cover with a liberal amount of hamburg. Once that's down, cover with sauce. Repeat unti the pan is full.
Cover the last layer of noodles with a small amount of sauce so the noodles don't dry out. Cover with aluminum foil and bake at 350 for an hour and a half.
*Cook the hamburg and noodles ahead of time and let cool before putting together.
*If using the sauce recipe, double it for the lasagna.