MEAT SAUCE:

In large skillet brown 1 pound lean ground in 2 tablespoons of olive oil. Season meat to taste with salt and pepper. Stir in 2 (6 oz.) cans Hunts tomato paste, 4 (6 oz.) cans water. Add garlic powder, oregano, sweet basil and a little Accent, about 1 to 2 teaspoons, according to your taste. Reduce heat, cover and simmer while preparing cheese filling.

CHEESE FILLING:

1 1/2 - 2 (12 oz.) cartons Ricotta cheese
2 eggs
1/2 c. Parmesan cheese
1 1/2 tsp. parsley

Beat together and set aside cheese filling.

LASAGNE NOODLES:

Bring to a boil 6 quarts water, add salt to taste. Add 16 ounce box noodles to boiling water slowly, 2 to 3 pieces at a time. Boil about 10 minutes or until tender. (Do not over cook because noodles have to bake.) Drain noodles, separate and cool flat on waxed paper. Spray large oblong casserole dish. Spoon in enough meat sauce to cover bottom of dish, top with cheese mix. Sprinkle on Parmesan cheese. Repeat layer, ending with meat sauce, top with grated Mozzarella cheese and cheddar mixed sparingly. Bake at 350 degrees for 30 minutes. Let stand 5 to 10 minutes. Cut into squares, serve with Italian or whop salad and chilled wine and garlic toast.