8 oz. lasagna, cooked as directed
No. 2 1/2 can Italian style peeled tomatoes (Hunt's)
2 (6 oz.) cans tomato paste
1 tsp. salt
1 1/2 tsp. oregano
1/4 tsp. pepper
1 tsp. onion salt
1/4 c. olive oil or salad oil
1 c. onions, minced
2 cloves garlic, minced fine
1 lb. ground chuck or round steak
1 tsp. salt
3/4 lb. Ricotta cheese (cottage)
1/2 lb. Mozzarella cheese, finely sliced
3/4 c. Parmesan cheese, grated

Cook lasagna; run cold water through lasagna after cooking. Each noodle must be separated. Simmer tomatoes, tomato paste, salt, oregano, pepper, onion salt, in ungreased sauce pan. Put oil in skillet when hot, saute finely minced onion and garlic until lightly brown. Add ground meat and salt to onion mixture and cook until crumbly and red color has gone. Add to tomato sauce. Simmer 2-2 1/2 hours or until thickened.

Cover bottom of 12 x 8 x 2 inch baking dish with 1/3 sauce. Place half lasagna crisscross over sauce. Cover noodles with half of the Ricotta cheese, half the Mozzarella cheese, and one third the Parmesan cheese. Repeat, ending up with sauce on top. Sprinkle remaining Parmesan cheese over the top. Bake until bubbly. Let stand 15 minutes before serving. If you can't find Mozzarella cheese, substitute Swiss cheese. Bake in 350 degree preheated oven 30-40 minutes.