2 lbs. ground chuck
5 (8 oz.) cans tomato sauce
2 cans stewed tomatoes (1 drained)
1 (16 oz.) can Golden Grain marinara sauce
2 lbs. Monterey Jack cheese, shredded
Cheddar cheese, shredded
1 1/2 boxes lasagna noodles
Salt, pepper, garlic powder, and seasoned salt to taste

Brown ground chuck with seasonings; drain off excess fat. Add all cans from above plus add a half of can of water for each can poured in. Stir together. Simmer, covered, for 3 to 4 hours. (Also can cook on low in crock pot all day.)

Boil noodles until tender. Drain and rinse with cold water. In 9 x 13 inch pan, layer noodles, sauce, and cheese in opposite directions. Continue until pan is full, 3 to 4 layers. Cover with sauce and lots of cheese. Bake at 350 degrees for 30 minutes or until hot and cheese is melted.