There's something about cooking pasta sauce on Sundays that invokes seriously fond memories of my childhood. My mom made "Sunday gravy" beginning in October until the weather got too hot to light the oven in July.Lasagna was reserved for holidays and birthdays because it was so labor intensive. Below is a recipe I adapted for my own family. We've still love lasagna, but this is much easier to assemble.Ingredients:1 lb whole wheat ziti or penne pastaSauce1 lb lean (90% or higher) ground beef or turkey16 oz. tomato sauce1 can tomato paste1 clove garlic, minced1 tsp. oregano1 tsp. basil1/2 tsp. saltCheese blend:8 oz. low fat ricotta cheese1 egg1 tsp. salt2 Tbsp. shredded Parmesan cheeseDirections1. Pre-heat your oven to 375 degrees.2. Cook pasta according to directions & set aside.3. In a large pot, brown ground meat and drain at. Add tomato sauce, paste, garlic and seasonings and simmer over medium heat for ~15 min.4. In a separate bowl, blend ricotta cheese, egg, salt and Parmesan cheese together.5. In an 8" casserole bowl, place 2-3 Tbsp. meat sauce at the bottom. Add ~1 cup cooked pasta, then 3 Tbsp. cheese mixture. Cont. to layer sauce, pasta and cheese until ingredients are gone.6. Top the pasta mixture with 2 Tbsp. mozzarella cheese then bake at 375 for ~40 minutes.7. Allow to cool for 10 minutes before serving.