4 tbsp. olive or vegetable oil
1 1/2 c. finely chopped onion
1 tbsp. finely chopped garlic
1 1/2 lb. ground chuck
1 tsp. oregano leaves
1 tsp. basil leaves
1 bay leaf
2 tsp. sugar
Salt
6 qts. boiling water
1 lb. curly edge or plain lasagna noodles
1 1/4 tsp. pepper
2 (28 oz.) cans pear-shaped tomatoes
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 c. water
2 lb. ricotta cheese (I substitute cottage cheese which has been well drained)
1 egg
1/2 c. chopped parsley
1 1/2 (8 oz.) pkg. Mozzarella cheese
8 tbsp. grated Parmesan or Romano cheese

In 6-quart Dutch oven, heat oil, add onion and garlic. Saute over medium heat for 5 minutes, stirring occasionally. Add meat and cook over medium heat until meat loses red color. Break up large clumps of meat with spoon. Stir in oregano, basil, bay leaf, sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes, tomato sauce, tomato paste and water. Break up tomatoes with a potato masher. Heat to boiling. Reduce heat and simmer uncovered, 45-60 minutes. Stir occasionally.

Meanwhile, make ricotta filling. In large bowl, combine ricotta, egg, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Beat until smooth. Stir in parsley, 1 package Mozzarella, diced and 4 tablespoons grated Parmesan. Set aside.

In large 8-12 quart kettle, bring 6 quarts water to a boil. Add 2 tablespoons salt. Add lasagna strips, one at a time, keeping water boiling as you add. Boil rapidly, uncovered, for 15 minutes or until just tender. Drain.

Preheat oven to 350 degrees. Lightly grease two 7x11x12 inch baking dishes. Spoon a little tomato-meat sauce in the bottom of each pan. Layer noodles, cheese mixture, sauce in baking dishes, ending with sauce. Sprinkle with grated cheese and top with 1/2 package Mozzarella cheese, sliced. (Or prepare to this point, cover and refrigerate. Bake according to directions, adding 15-20 minutes to baking time.)

Bake 45-50 minutes, until bubbly. Remove from oven and let "rest" at least 5 minutes to make cutting easier. Cut each pan into 8 squares. Makes 16 servings. This also freezes well. Be sure to thaw completely before baking.