2 lbs. ground beef
1/2 c. bread crumbs
1 lg. egg
1 tbsp. salt
1 tsp. pepper
1 tsp. oregano
1 chopped onion
1 lb. can tomato sauce
1 lb. can tomato puree
1 lb. lasagne noodles
1 1/2 c. shredded Mozzarella cheese
1 lb. can Ricotta cheese
1 c. oil (your favorite)

For meat balls, combine meat, bread crumbs, egg, salt and pepper. Fry meat balls in oil. After meat balls have been fried, put chopped onion into the drippings. Let it brown. When done, add 1/2 cup of water to it; let it simmer for 5 minutes, then transfer to a 4-quart pot.

Add tomato sauce, puree, oregano and 2 cans of water (the can where tomato sauce and puree came in). Let is come to a boil, then lower to simmer for 1 hour. Add meat balls; let it simmer for 1 hour. If sauce is too thick, add a little water. It should be thick like tomato juice.

Cook lasagne in a large pot half full of water. Put 1 tablespoon full of shortening in water; let it come to a boil. Add lasagne; let it cook for 10 minutes, then drain out the water and add cold water to lasagne. Drain out again.

Use a large casserole or two small ones for baking lasagne. Put tomato sauce to cover bottom, then one layer of lasagne, crushed meat balls, Ricotta and Mozzarella. Cover with sauce. Repeat the above until noodles are used up. Bake in 300 degree oven for 20 minutes. If boiling too fast, lower heat to 200 degrees. (Cover baking pan with aluminum foil to bake.)