1 med. sized onion, chopped
3 tbsp. olive oil or salad oil
1 1/2 lb. lean ground beef
1 clove garlic, minced or mashed
2 cans (8 oz. each) tomato sauce
1 can (6 oz.) tomato paste
1/2 c. each dry red wine & water (or 1 c. water)
1 tsp. each salt & oregano
1/2 tsp. each pepper, sugar & monosodium glutamate
6 oz. lasagna noodles
1 lb. (2 c.) ricotta cheese or sm. curd cottage cheese
1/2 lb. mozzarella cheese, thinly sliced
1/2 c. shredded Parmesan cheese

In a large pan that has a cover, saute onion in oil until soft; add beef and garlic and cook, stirring until meat is brown and crumbly. Drain fat and return meat to pan. Stir in tomato sauce, tomato paste, wine and water. Add salt, oregano, pepper, sugar and monosodium glutamate, stirring until mixed. Cover pan and simmer slowly about 1 1/2 hours.

Meanwhile cook noodles in boiling, salted water until tender. Drain thoroughly. Place 1/3 of the noodles in the bottom of a 9 x 13 inch shallow casserole dish lengthwise. Spread 1/3 of the tomato sauce over the noodles; top with 1/3 of the ricotta and mozzarella cheese. Repeat this layering 2 more times. Top with the Parmesan. Bake in a 350 degree oven for 30 minutes.

(For a spicy variation: Substitute 1/2 pound Italian sausage for 1/2 pound of the beef. Remove the sausage casing, break into pieces and brown with the beef.)

I have found this to be best when cooked the day before and then reheated for serving.