Oven at 350 degrees. Bake 40-45 minutes.

Makes 48 portions - 2 pans 12 x 20 x 2 inches. Portion: 6 ounces.

5 lbs. ground beef
12 oz. onions, finely chopped
2 cloves garlic, minced

Cook beef, onion, and garlic until meat has lost pink color. Drain off fat.

3 qts. tomato sauce
1 qt. tomato paste
1 tsp. black pepper
1 tsp. basil, crumbled
1 tbsp. oregano, crumbled

Add tomato and seasonings to meat. Continue cooking for about 30 minutes, stirring occasionally.

2 lbs., 8 oz. lasagne noodles
2 gal. boiling water
2 oz. salt
2 tbsp. vegetable oil

Cook noodles according to directions. Store in cold water to keep noodles from sticking. Drain when ready to use.

2 lbs., 8 oz. Mozzarella cheese, shredded
6 oz. Parmesan cheese, grated
2 lbs. 8 oz. Ricotta cheese or cottage cheese, dry or drained

Combine cheeses. Arrange in two greased 12 x 20 x 2 inch counter pans in layers in the following order: meat sauce, 1 quart; noodles, overlapping, 1 pound, 12 ounces; cheeses, 1 pound, 4 ounces.

Repeat sauce, noodles, and cheeses. Spoon remainder of meat sauce on top. Bake at 350 degrees for 40-45 minutes. Cut 4 x 6 inches.

NOTE: 1 1/2 ounces (3/4 cup) dehydrated onions, rehydrated in 1 cup water, may be substituted for fresh onions.