2 lbs. ground beef
2 tbsp. salad oil
2 tsp. salt
1 tsp. Italian seasoning
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1/8 tsp. garlic powder
2 (6 oz.) cans tomato paste
1 (1 lb. 12 oz.) can tomatoes
1 (8 oz.) pkg. lasagna
1/2 lb. Mozzarella cheese
2 c. cottage or ricotta cheese
1/2 c. grated Parmesan cheese

Cook beef in oil in skillet over medium heat until brown. Spoon off excess fat. Add seasonings, tomato paste, and tomatoes; mix well. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Cook lasagna according to package directions while beef mixture is cooking. Drain and cover lasagna with cold water. Then drain just before placing in baking dish.

Line bottom of lightly oiled 11 1/2 x 7 1/2 inch baking dish with half of the lasagna. Cover with 1/3 of the beef mixture, then 1/3 of the Mozzarella cheese then 1/2 of the Parmesan cheese. Repeat layers ending with the beef mixture and then Mozzarella cheese. Bake in preheated 350 degree oven for 30 minutes. Let stand in warm place for 15 minutes before serving. Yield: 6 to 8 servings.