2 cans Italian style tomato sauce
1 (#2 1/2) Italian or American tomatoes
4 tbsp. olive oil
1/4 c. chopped onions
1 sm. clove garlic, minced
1/4 c. celery
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. nutmeg
1/2 tsp. oregano
1/8 tsp. pepper
1/4 c. chopped parsley
1/4 c. grated Italian cheese
1/4 - 1/2 tsp. baking soda

Fry onion, garlic and celery in 2 teaspoons shortening for 5 minutes. Put tomatoes in blender. Add tomatoes and tomato paste to onion, garlic and celery; add all ingredients (except baking soda), cover and simmer 1 hour. Add baking soda the last 10 minutes.

LASAGNA:

1 lb. ricotta cheese, Mozzarella cheese
1 egg
Lasagna noodles (I use 3 noodles for each layer)
Spaghetti sauce (separate recipe above)

Preheat oven to 350 degrees. Cook noodles according to the package directions; drain. In baking dish or lasagna pan, spread small amount of spaghetti sauce over bottom evenly. Add layer of noodles. Spread small amount of spaghetti sauce over noodles. Mix egg with ricotta cheese, spread 1/2 over top. Repeat with layers of noodles, sauce and cheese. Top with slices of Mozzarella cheese. Bake at 350 degrees for approximately 1 1/2 to 2 hours. Let set a few minutes before serving.