This is a double recipe - half for 4-6.

2 (29 oz.) cans tomato sauce
1 lb., 12 oz. can Italian tomatoes
1 tsp. salt
1 tsp. parsley
1 tsp. onion salt
2 tbsp. oregano
1/4 tsp. pepper
1 1/2 c. chopped onion
2 cloves garlic
3 tbsp. sugar
2 lbs. ground chuck
1 1/2 lbs. wide lasagna noodles
2 lbs. Ricotta cheese, (add 1 egg to make spread easier)
2 lbs. Mozzarella cheese
1/2 tsp. baking soda (kills acid taste)

Combine tomatoes, tomato sauce, salt, onion, salt, oregano, parsley, pepper and sugar. Start to simmer uncovered. In hot skillet, saute onions and garlic until browned. Add beef and cook until meat loses red color. Add to tomato sauce. Simmer uncovered 2 1/2 hours or until thickens. Meanwhile cook lasagna noodles. Heat oven to 350 degrees. Alternate, starting with sauce, then lasagna, Ricotta, Mozzarella (grated), Parmesan. Repeat, ending with sauce. Top with remaining Mozzarella cheese. Bake uncovered 50 minutes. Remove from oven, let stand 15 minutes before serving.