1 lb. ground beef
2 tbsp. vegetable oil
2 (6 oz.) cans tomato paste
1 (28 oz.) can whole tomatoes, coarsely chopped
2 tsp. salt
1 tsp. Italian seasoning
1/4 tsp. pepper
1/4 tsp. crushed red pepper
1/8 tsp. garlic powder
1 (8 oz.) pkg. lasagna noodles
1 c. Mozzarella cheese, shredded
1 c. Ricotta or sm. curd cottage cheese
1/4 c. grated Parmesan cheese
3 to 4 slices Mozzarella cheese, halved diagonally

Brown ground beef in oil in a large skillet, stirring to crumble; drain off pan drippings. Stir tomatoes, tomato paste, and seasonings into meat. Bring to a boil; reduce heat and simmer 40 minutes, stirring occasionally. Cook noodles according to package directions; drain. Place half of noodles in a lightly greased 12 x 9 x 2 inch baking dish, slightly overlapping lengthwise edges. Spoon 1/3 of meat mixture over noodles; add half of shredded Mozzarella, Ricotta and Parmesan. Repeat layers and spoon on remaining meat mixture. Arrange Mozzarella slices on top. Bake at 350 degrees for 30 minutes. Yield: 6 to 8 servings.