(Single recipe - I always double this.) 2 cloves garlic, chopped 2 tbsp. cooking oil 1 lb. ground beef 2 (1 lb.) cans tomatoes 2 (8 oz.) cans tomato sauce 1 1/2 c. water 2 tbsp. parsley flakes 1 tbsp. sugar 1 tsp. salt 1/2 to 1 tsp. oregano 1/4 tsp. pepper 1 bay leaf (3 lg. pkgs. Mozzarella cheese) (Lasagna noodles)

Cook onions and garlic in hot oil until tender but not brown. Add ground beef and brown lightly. Add remaining ingredients and simmer, uncovered about 3 hours. Stir occasionally. (Makes six servings.) If recipe is doubled, cook for 6 hours instead of 3.

Cook lasagna noodles as directed on package. Layer in a pan starting with sauce on bottom, then noodles, then alternate sauce, cheese, noodles (etc.), ending with cheese on top. Bake at 350 degrees for about 30 minutes covered with aluminum foil. Remove foil and bake for 30 minutes longer. Serve with garlic bread.