MEAT SAUCE:

1 c. onion, chopped
3 cans tomato paste
1 clove garlic, minced
1 c. water
1 1/2 lb. ground beef
1 tsp. oregano
1 1/2 tsp. salt
1 bay leaf
1 (No. 2) can tomatoes

Brown meat, breaking it up as it cooks. Usually, there is enough grease in the meat to cook onions and garlic along with it. If not, cook separately in oil until soft but not brown. Add and stir in remaining ingredients. Cover and bring mixture to a boil. Reduce heat and simmer, stirring frequently, 3 hours or until thick.

THE REST:

5 c. meat sauce
1/2 c. grated Parmesan or Romano cheese
1 lb. lasagna noodles
1/2 lb. Mozzarella or Jack cheese, sliced thinly
Boiling salted water
2 lbs. Ricotta or cottage cheese, farmer style

Cook noodles in salted water according to package directions until almost tender. Rinse and drain well. Spread half the drained noodles over the bottom of a lightly oiled baking dish 13 x 9 x 2 inch. Using half of each of the remaining ingredients, spread alternate layers of each on top of the noodles, meat sauce, cottage cheese, Parmesan and sliced Mozzarella slices. Repeat, starting with noodles and ending with Mozzarella.

Bake at 350 degrees for 30 minutes or until bubbling and hot. Makes 6 to 8 servings. No lid.