1 lb. ground beef
2 tsp. seasoned salt
2 tsp. garlic, crushed
1/4 tsp. pepper
1 (29 oz.) can tomatoes (about 3 1/2 c.)
1 (8 oz.) can tomato sauce
1 pkg. spaghetti sauce mix
1 (8 oz.) pkg. lasagna
1/2 lb. sliced Mozzarella cheese (or brick cheese)
1/2 lb. Ricotta cheese (or drained cottage cheese)
1/2 cup grated Parmesan

Brown meat; add salt, garlic and pepper. Cook slowly uncovered for 10 minutes. Stir in tomatoes, tomato sauce and spaghetti sauce mix. Cover and simmer 30 minutes.

Cook lasagna (boil 3-quarts water with 2 tablespoons salt). Cook 8 minutes. Drain and rinse.

Into an 8x12x2-inch baking dish, pour 1/3 of the meat sauce. Cover with strips of lasagna, then slices of mozzarella and spoonfuls of Ricotta. Repeat layers, ending with meat sauce. Top with Parmesan cheese.

Bake at 350°F for 20 minutes or until bubbly.

Makes 6 to 8 large servings.