2 tbsp. olive oil (or cooking oil)
1 med. onion, chopped
2 cloves garlic, crushed (may use garlic powder)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. thyme
1 tsp. rosemary
1 bay leaf
1 1/2 lbs. ground chuck
1 can Hunts tomato bits
1 or 2 cans tomato sauce
1 box lasagna noodles
1 pkg. Mozzarella cheese
1 sm. can Parmesan cheese (Monterey Jack may also be used)

In large skillet, saute onions in oil until tender. Add ground chuck and brown. Add the other spices and transfer to a large pot and add tomatoes and tomato sauce. Simmer 1 hour over low heat. Cook lasagna noodles according to package directions. Drain and cool enough to be able to handle them. In a 9 x 13 inch baking dish, layer noodles, sauce, and cheeses, then another layer noodles, sauce, and cheeses. Bake at 350 degrees about 30 minutes or until cheese is bubbly.

Serve with salad and garlic bread.