SAUCE:

1 chopped onion
1 lg. can tomato paste
2 lg. cans tomato sauce
1/4 lb. raw ground beef
Salt
Pepper
Oregano
Basil
Garl ic

FILLING:

1/2 lb. Ricotta cheese
2 eggs
1/4 c. Romano cheese
1/4 tsp. parsley

Make your regular sauce or the following: Saute 1 chopped onion in oil. Add 1 large can tomato paste and 2 cans water. Let this come to a boil. Add 2 large cans tomato sauce, return to boil. Add 1/4 pound raw ground beef in small pieces, simmer 2 to 3 hours. Add above seasonings to taste. Combine all cheese filling ingredients in bowl. Mixture should be runny and lumpy. Add more or less Romano cheese to make consistency just right.

To make lasagna: put a thin layer of sauce in bottom of 9 x 13 inch pan. Put double layer of lasagna noodles out flat. Spoon on cheese filling here and there (in about 9 little globs across the noodles). Sprinkle a handful of Romano cheese over this. Add a layer of sauce. Repeat until pan is full. On the top layer of noodles use a generous amount of sauce and sprinkle with Romano cheese. Bake at 350 degrees for 45 minutes.

Note: This is Terri's mother's recipe and it is great. Mom says don't be afraid to use a lot of sauce. There's nothing worse than dry lasagna. Try to have sauce left over to put on table for the prepared lasagna.