6 qts. water
1 tbsp. salt
1 lb. lasagna noodles
3/4 c. coarsely grated Romano cheese (or more)
1/2 lb. Mozzarella cheese, coarsely grated (or more)

LASAGNA SAUCE:

1/2 c. oil
2 med. onions, finely chopped
2 cloves garlic, minced
Salt to taste
1/2 tsp. pepper
1/4 tsp. oregano
1 (6 oz.) can tomato paste
1 (6 oz.) can water
2 (29 oz.) cans Italian tomatoes; crushed

Heat oil. Add onions and garlic; cook until brown. Add remaining ingredients and simmer uncovered for 1 1/2 hours, stirring occasionally. NOTE: This sauce is also great on spaghetti!

LASAGNA FILLING:

1 lb. lean ground beef
1 lb. Ricotta cheese
3/4 c. grated Romano cheese
3 eggs
Pinch of salt
1/2 tsp. pepper
2 cloves garlic, minced
1/4 tsp. oregano

Put all ingredients in a mixing bowl and mix well. Bring 6 quarts water and 1 tbsp. salt to rolling boil in large pot. Add 1 lb. lasagna noodles and cook until just tender, do not overcook. Remove from heat and run cold water into pot until noodles are cold then drain.

Use an oblong baking dish at least 2 1/2 to 3 inches deep. Grease baking dish; cover the bottom with some of the lasagna sauce and 2 tablespoons water. Add a layer of drained noodles, a layer of lasagne filling, a thin layer of sauce and then sprinkle with part of the grated Romano and Mozzarella cheeses. Repeat layers finishing off with noodles, then sauce then remaining cheeses.

Cover with aluminum foil and bake in a preheated 375 degree oven for 60 to 70 minutes or until done. Enjoy! It's delicious and tastes even better the next day.