6 tbsp. butter
1/2 c. chopped onions
1 1/2 tsp. garlic salad dressing mix
2 (2 lbs. each) cans Italian tomatoes
1 lb. ground beef (chuck)
1/2 c. dry bread crumbs
1/4 c. milk
2 eggs, slightly beaten
1 c. grated Romano or Parmesan cheese
1/2 c. parsley, finely chopped
1/4 tsp. pepper
2 (6 oz. each) cans tomato paste
3 c. water
1 tbsp. sugar
1 tsp. fennel seed
1 1/2 tsp. dried basil
1 lb. lasagna noodles, cooked
1 lb. Mozzarella cheese, thinly sliced
1 lb. Ricotta (Italian cottage cheese)

Melt 4 tablespoons of the butter in a large saucepan. Add onions, salad dressing mix, and tomatoes. Simmer and stir until liquid has evaporated.

Meanwhile, combine beef, bread crumbs, milk, eggs, 1/4 cup of the Romano cheese, 1/4 cup of the chopped parsley, 1 1/2 teaspoons of the salt, and the pepper. Mix well. Brown in remaining butter in skillet.

Add meat to tomatoes. Mix in the tomato paste, water, sugar, remaining 1/4 cup chopped parsley, the fennel seed, basil, 1/4 cup grated Romano cheese, and remaining 2 tablespoons salt. Simmer 45 minutes to 1 hour.

Pour 1 cup of the sauce into a 15 x 10 x 2 inch baking pan. Cover with a layer of drained noodles, 1/3 of the Mozzarella cheese, 1/3 of the Ricotta, and 2 tablespoons of the grated cheese. Cover with sauce. Repeat with two more layers of each, ending with sauce. Sprinkle with remaining grated cheese. Bake in moderate oven (350 degrees) for 30 minutes. Cut into squares. Serves 10 to 12.