2 tsp. seasoned salt
1 lb. ground chuck
2 cloves garlic, crushed
1/2 tsp. pepper
1 #2 1/2 can tomatoes (3 1/2 c.)
1 (8 oz.) can tomato sauce
1 pkg. spaghetti sauce mix
1/2 lb. lasagna (broad noodles)
1/2 lb. Mozzarella cheese, sliced
1/2 lb. Ricotta cheese
1/2 c. grated Parmesan cheese

In seasoned salt, in hot Dutch oven or deep kettle, brown chuck on both sides. Add crushed garlic and pepper; simmer slowly, uncovered, about 10 minutes. Stir in tomatoes, tomato sauce and spaghetti sauce mix; cover and simmer 30 minutes.

Meanwhile, cook lasagna in salted boiling water until tender; drain and rinse. Start heating oven to 350 degrees. Into 12 x 8 x 2 inch baking dish, pour 1/3 of sauce; cover with strips of lasagna; then cover lasagna arrange slices of Mozzarella and spoonfuls of Ricotta. Repeat layers, ending with meat sauce, then top with Parmesan cheese. Bake about 20 minutes.

Makes 6 to 8 servings.

Carefully drained cottage cheese may replace Ricotta.