Olive oil
1 sm. onion, chopped fine
1 can tomato puree
1 can tomato paste
Bay leaf
Salt
1 lb. ground beef (lean)
1 pkg. Mozzarella cheese
Grated Parmesan cheese
1/2 pkg. lasagna noodles

SAUCE: Brown (lightly) onions in olive oil. Add puree and tomato paste (thin with water to desired consistency). One or two bay leaves and salt. Simmer over low heat for 2 hours. Remove bay leaves. Brown ground beef.

Cook lasagna noodles according to directions - put a small amount of olive oil in boiling water and that will keep the noodles from sticking together. Drain. Pour 1/2 cup of sauce in square baking dish. Add 1 layer of noodles, 1 layer of Mozzarella, 1/3 of ground beef, pepper, sprinkle with Parmesan cheese. Pour 1/2 cup of sauce over this and begin layering again. You'll have 3 layers of noodles. Top final layer with sauce - bits of ground beef and grated Parmesan cheese. Bake 30 minutes at 350 degrees.

NOTE: 1/2 package of noodles is sufficient serving of 3 or 4. If entire package of noodles, cooked, sauce recipe should be doubled. If ricotta cheese is desired, 1 egg and 1/2 pound ricotta cheese. Beat egg, blend with ricotta cheese in bowl. Put ricotta on top of the first layer of Mozzarella, no need to repeat when layering. It actually improves the flavor to fix lasagna ahead - do nothing but the baking when guests arrive.

LAYERING ORDER: 3 layers of noodles

Sauce

(1) Noodles

Mozzarella (if desired ricotta cheese too)

Beef, pepper, Parmesan

Sauce

(2) Noodles

Mozzarella

Beef, pepper, Parmesan

Sauce

(3) Noodles - FINAL LAYER

With sauce - bits of ground beef and grated Parmesan.