1/3 c. olive oil
4 1/2 c. diced onions
6 cloves garlic, minced
4 3/4 lbs. lean ground chuck
6 1/2 tsp. salt
6 (1 lb.) cans tomato sauce
3 (28 oz.) cans Italian style peeled tomatoes
3 (6 oz.) cans tomato paste
3 tbsp. dried oregano
6 1/2 tsp. onion powder
3 lbs. lasagna noodles
3 lbs. low fat ricotta cheese
25 oz. part skim Mozzarella cheese, shredded
8 oz. grated Parmesan cheese (2 c.)
6 oz. grated Parmesan cheese as topping
Use acceptable oil to grease baking pan

Heat the olive oil in a saucepan. Saute the onions and garlic until transparent. Add the ground meat and salt. Cook until meat loses its red color.

Add the tomato sauce, canned tomatoes, tomato paste, oregano and onion powder. Simmer about 1 1/2 hours or until sauce has thickened. If sauce becomes too thick while cooking, add water as needed.

Prepare the lasagna noodles according to the package directions. Stir noodles occasionally while they cook. Cook for 10 to 12 minutes or until al dente (still a bit chewy). Drain, rinse with cold water and separate noodles.

Combine low fat ricotta cheese and 8 ounces Parmesan cheese.

Preheat oven to 350 degrees. Grease 2 (12"x20"x2") full counter pans with acceptable oil. Spoon in a thin layer of sauce and cover with a layer of lasagna noodles. Next, place a layer of shredded Mozzarella and Ricotta Parmesan mixture. Add some sauce. Arrange successive layers in a likewise manner, ending with a layer of noodles. Top with remaining sauce and sprinkle with the reserved 2 ounces of grated Parmesan.

Bake about 25 minutes. Remove and let stand for 10 minutes before cutting. Cut 4"x6" = 3" x 3 1/2" pieces. Serves 50.