12 oz. lasagna noodles (for a 9x12 pan)
1 1/2 lb. ground beef
1 lg. onion, chopped
2 stalks celery, chopped
12 oz. tomato paste (2 sm. cans)
1/2 tsp. ground bay leaf
1/2 tsp. ground thyme
8 oz. Romano cheese, grated
8 oz. Cheddar cheese, grated
10 oz. Mozzarella cheese, grated
2 tbsp. Chianti or red wine (optional)

In heavy pot brown meat seasoned with salt, pepper and garlic powder. Add onion, celery, parsley and cook on medium for 10 minutes. Add tomato paste and other spices and cook 5 minutes. Add 2 cans water and wine and cook on low for 30 minutes.

Boil noodles in salted water until tender; drain. In a 9x12-inch pan or glass dish, begin one layer noodles, one layer meat sauce, sprinkle Romano, Cheddar, and Mozzarella. Begin next layer continuing as above, dividing meat sauce, cheeses on each layer of noodles. When topping last layer, add a heavier topping of Mozzarella last. Bake in 350 degree oven for 30 minutes.

Serving suggestion: Tossed green salad, garlic bread, green peas or broccoli, and 3-inch square of lasagna. A light dessert could be a jello mold. Serves 12.