2 (28 oz.) cans Italian style tomatoes
4 (7 1/2 oz.) cans tomato sauce
2 tsp. salt
3 tsp. oregano
1/4 tsp. pepper
2 tsp. onion salt
1/3 c. salad oil
2 c. minced onions
2 lbs. ground meat
2 tsp. salt
1 lb. lasagna noodles
1 1/2 lbs. ricotta cheese (or cottage)
1 lb. Mozzarella cheese (thinly sliced)
1 c. grated Parmesan cheese

Combine tomatoes, tomato sauce, salt, oregano, pepper and onion salt in large kettle. Start simmering uncovered. Heat oil in skillet and saute onion and garlic until lightly browned; add ground meat and salt. Cook until meat loses its red color. Add to tomato sauce; simmer 2 1/2 hours or until thickened. Meanwhile, cook lasagna noodles as package directs, stirring occasionally; drain, separating noodles.

Take 2 (12x8x2) baking pans. Place several spoons sauce in bottom of each; top with criss-cross layers of lasagna, then half of ricotta, divided between the two pans.