8 oz. lasagna noodles
2 tbsp. salt
1 tbsp. olive oil
1 lb. ricotta cheese
8 oz. mozzarella cheese, sliced
1 recipe tomato meat sauce
1/2 c. grated Parmesan cheese

Cook noodles in boiling salted water for 25 minutes or until tender, stirring frequently. Drain. Add oil. Arrange noodles and remaining ingredients in shallow 2 1/2 quart baking dish. Make 3 layers each of cooked noodles, ricotta cheese, mozzarella cheese, tomato meat sauce, and grated cheese. Bake uncovered in a preheated slow oven (325 degrees) for about 45 minutes. Makes 6 servings. NOTE: Wide noodles can be substituted for lasagna, cottage cheese for ricotta, and muenster for mozzarella.

TOMATO MEAT SAUCE:

1 med. onion, minced
2 garlic cloves, minced
1/4 c. olive oil
1 lb. ground beef
3 1/2 c. tomatoes (1 lb. 12 oz. can)
6 oz. can tomato paste
2 tsp. salt
1/4 tsp. cayenne
1 tsp. sugar
Pinch of basil
1 bay leaf
2 c. water

Saute onion and garlic in oil until lightly brown. Add beef and brown. Add remaining ingredients. Stir well and simmer, uncovered, for 1 1/2 hours.