6 tbsp. butter, divided
1/2 c. chopped onions
1 1/2 tsp. garlic salad dressing mix
2 cans (2 lb. 3 oz. each) Italian tomatoes
1 lb. ground beef chuck
1/2 c. dry bread crumbs
1/4 c. milk
2 slightly beaten eggs
1 c. grated Romano or Parmesan cheese, divided
1/2 c. finely chopped parsley, divided
2 1/2 tbsp. salt, divided
1/4 tsp. pepper
2 cans (6 oz. each) tomato paste
3 c. water
1 tbsp. sugar
1 tsp. fennel seed
1 1/2 tsp. dried basil
1 lb. lasagna noodles, cooked
1 lb. Mozzarella cheese, thinly sliced
1 lb. Ricotta, Italian pot cheese

Melt 4 tablespoons of the butter in a large saucepan. Add onions, salad dressing mix, and tomatoes. Simmer and stir until liquid has evaporated.

Meanwhile, combine beef, bread crumbs, milk, eggs, 1/4 cup of the grated Romano cheese, 1/4 cup of the chopped parsley, 1 1/2 teaspoons of the salt, and the pepper. Mix well. Brown in remaining butter in skillet.

Add meat to tomatoes. Mix in the tomato paste, water, sugar, remaining 1/4 cup chopped parsley, the fennel seed, basil, 1/4 cup grated Romano cheese and the remaining 2 tablespoons salt. Simmer 45 minutes to 1 hour.