1 pkg. Lasagna noodles
Parmesan cheese
Mozzarella cheese, shredded
1 1/2 lbs. ground chuck, 2 lbs. if fatty
1/4 c. celery, finely chopped
Several dashes Worcestershire sauce
1 (med.-sized) can tomatoes, whole Italian type, (put through food mill to remove seeds)
2 c. water
1 (med.-sized) or large can tomato sauce (Hunt's prepared or any other brand)
2 tbsp. chopped fresh parsley
2 lg. bay leaves
Salt & pepper to taste
2 tsp. kitchen bouquet
2 tbsp. butter
1 sm. onion, chopped

To make sauce: brown beef in the butter, add celery, onion, parsley, bay leaves. Brown together until onion is translucent and mixture tastes and looks done. Transfer to large saucepan, adding tomatoes, sauce, salt and pepper, Worcestershire sauce and kitchen bouquet. Salt and pepper. Cook this mixture on simmer for 2 to 3 hours. Add sugar if sauce seems tart, while simmering.

Boil lasagna noodles in large roaster or cake pan. Add 2 tablespoons oil to water to prevent sticking together so they can lay flat, or follow directions on package. Cook for 10 minutes or so. Do not break the Lasagna, drain. In large cake pan, place 1 or 2 ladle fulls of sauce, cover with Lasagna noodles, layer. Cover with shredded Mozzarella, cover with sauce, Parmesan cheese, another layer of noodles, sauce and Mozzarella until pan is full. Finish the top layer with Lasagna, sauce of Parmesan cheese. Cover with foil. Bake Lasagna in 325 to 350 degree oven for 1 1/2 hours. Remove foil for last 15 minutes. Serve when done