2 tbsp. salad oil
1/2 c. minced onion
1 lb. ground chuck
2 cloves garlic
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
3/4 lb. thinly sliced Mozzarella or Swiss cheese
1 lb. ricotta or cottage cheese
3 tbsp. snipped parsley
1 (No. 2) can tomatoes (3 1/2 c.)
8 oz. can tomato sauce
1/4 c. Parmesan cheese
1/2 lb. lasagna noodles or 6 (1 1/2 inch wide)

Day before or early in day, saute onions in hot oil. Add beef, brown. Slice garlic, mash with salt, add to meat with pepper, oregano, parsley, tomatoes, tomato sauce, 2 tablespoons Parmesan cheese. Simmer covered for 30 minutes. Refrigerate until ready to use.

About 45 minutes before serving, heat oven to 350 degrees. Cook lasagna noodles; drain and cover with water. In a 12 x 8 x 2 inch baking dish, arrange 1/3 meat sauce, layer of lasagna noodles, layer of Mozzarella, layer of ricotta, 2 tablespoons Parmesan. Repeat, ending with remaining sauce and Parmesan cheese. Bake 30 minutes. Let cool 15 minutes before serving. 8 servings.