4 (15 oz.) cans peeled Italian tomatoes
3-4 lbs. ground beef (veal if available)
2 lbs. Ricotta cheese
1 lb. grated Mozzarella cheese
5-6 lg. cloves garlic, sliced
1 tbsp. dry basil
1 tsp. dry oregano
1 med. onion, diced
3 oz. olive oil
Salt, pepper, sugar
Lasagna sheets

Empty tomatoes and juices into saucepan and crush tomatoes. Bring to a boil, then reduce to simmer. Add basil, oregano, 3 tablespoons salt, 1 1/2 tablespoons pepper, and 2 tablespoons sugar. Cook 1/2 hour. Heat oil and brown the garlic. Add oil and garlic to sauce. Cook 15 more minutes and set aside for later.

In saute pan brown the meat and drain grease. Add onion and salt and pepper; cook for a few minutes. Add 3-4 ounces of tomato sauce and about 3/4 pound of Ricotta cheese; mix well until creamy. Cook for 5 minutes, stirring frequently.