2 lb. lean ground beef
2 (32 oz.) jars Ragu with meat
1 sm. jar Ragu with meat
2 med. onions (diced)
8 cloves diced garlic (or 1 tbsp. garlic powder)
1/2 tsp. oregano powder
1 lb. lasagna noodles
3 (16 oz.) pkg. shredded mozzarella cheese
3 (16 oz.) ricotta cheese
16 oz. can Parmesan cheese
1 lg. pot boiling water
1 lg. baking dish or foil pan
wax paper
salt and pepper to taste
1 c. tap water

Bring to boil a large pot of water and about 1 teaspoon salt, put noodles in and cook until tender. Then drain and lay out on to wax paper, putting a sheet between layers. Set aside until the sauce is ready.

In large pot, put onions, garlic, oregano, salt and pepper to taste, and ground meat. Cook mixing well until meat is fully cooked. Drain off excess oil, and add Ragu sauce and 1 cup water. Mix well, then cover. Simmer on low or medium-low for at least 2 hours or until very thick. Arrange noodles, sauce, and remaining ingredients. First put a thin layer of sauce, then layer of noodles, another thin layer of sauce, then begin layering with the cheese. Take 16 ounces of mozzarella, sprinkle over sauce. Next spoon 16 ounces ricotta cheese over mozzarella, spread well, then sprinkle 1/3 of Parmesan cheese over the ricotta. Now put a layer of sauce and continue to do so until you have used all the noodles and cheese, save enough sauce to cover the top, so no noodles or cheese is showing. Bake on 350 degrees about 1 1/2 hours or until all sides are boiling and center is very done. To test center, take a small fork and take a small piece out, if hot then it is done.