2 cloves garlic, minced
2 c. chopped onions
2 can peeled tomatoes
6 oz. can tomato paste
2 tsp. salt
1 tsp. each sugar and oregano
1/2 tsp. basil
1 lb. ground beef
1 egg
1/4 tsp. each garlic salt and black pepper
1/2 tsp. salt
2 tbsp. parsley
1 lb. ricotta or small curd cottage cheese
1/2 lb. mozzarella
1/2 c. grated Parmesan cheese
3/4 lb. lasagna noodles, cooked and drained

Cook the garlic and onions in olive oil for 10 minutes. Add tomatoes, tomato paste, salt, sugar, oregano and basil. Cook over low heat 1 to 1 1/2 hours, stirring occasionally. Meanwhile mix beef, egg, garlic salt, black pepper, salt and parsley. Drop by teaspoons in oil and brown lightly. Add to the sauce and cook an additional 1/2 hour uncovered. Spoon some of the sauce in the bottom of 9 x 13 inch pan. Arrange lasagna noodles over the sauce. Spoon about 1/4 meat sauce and ricotta; top with 1/4 of the mozzarella and Parmesan. Repeat until all ingredients are used, making the top layer sauce and mozzarella. Bake at 375 degrees for 40 to 45 minutes.