1 lb. ground beef
1 (16 oz.) can tomatoes, stewed and chopped
1/2 c. water
1 env. spaghetti sauce
1 tsp. salt
1 tbsp. mustard
1 tbsp. salad oil
1/2 c. diced celery
1 tsp. sugar
1 (6 oz.) can tomato paste

Brown meat in hot oil in saucepan. Add tomatoes, paste, water, celery, sauce mix, sugar, and mustard. Bring to a boil, then reduce heat and simmer 15 to 20 minutes until thick, stirring frequently.

NOODLES:

8 oz. lasagna noodles
1 tbsp. salad oil
2 bay leaves
1 1/2 tsp. salt

Slide noodles without breaking into large kettle, 1/2 filled with boiling water. Add oil, bay leaves, and salt. Boil 15 to 20 minutes until almost tender. Drain.

TOPPING:

1 lb. Ricotta cheese
8 oz. Muenster cheese
8 oz. Mozzarella cheese

Oil 9 x 13 inch baking dish, layer of noodles, and meat sauce (approximately 1/3). Dot with cheeses. Repeat for second and third layers. Bake at 350 degrees for 30 minutes. Let stand for 10 to 15 minutes before serving.