2 #2 1/2 cans Italian style peeled tomatoes
4 (8 oz.) tomato sauce
2 tsp. salt
2 tsp. onion salt
1 tbsp. oregano
1/4 tsp. pepper
1/3 c. salad oil
2 c. minced onions
2 minced garlic cloves
3 lb. ground chuck
2 tsp. Accent
2 tsp. salt
1 lb. lasagna (very broad noodles)
1 1/2 lb. ricotta cheese
1 lb. mozzarella cheese, thinly sliced
1 c. grated Parmesan cheese

In large saucepan or kettle, combine tomatoes, tomato sauce, 2 teaspoons salt, onion salt, oregano and pepper; start simmering uncovered. In hot oil in skillet, saute onions and garlic, until lightly browned; add beef, Accent, 2 teaspoons salt; cook until meat loses red color. Add to tomato sauce and simmer uncovered 2 1/2 hours or until thickened. Stir occasionally and spoon grease off top. Cook lasagna as label directs, stirring occasionally; drain, separating pieces.

In bottom of two 12 x 18 inch (3 quart) shallow baking dishes (I use pyrex), place several spoonfuls of sauce; top with criss-cross layer of lasagna, then with half of ricotta cheese (divide between 2 dishes).

Top with 1/2 of mozzarella cheese and 1/2 of Parmesan and divide between 2 dishes. Repeat, ending with sauce. Top with remaining mozzarella and sprinkle with Parmesan cheese. Bake, uncovered 1 hour or until bubbly and very hot, 350 degrees. Remove from oven, let stand 10-15 minutes. Makes 16-18 servings (for supper with men or 20 for luncheon).