2 tbsp. olive oil (optional)
2 cloves garlic, minced
1 lb. ground chuck
1 pkg. dried onion soup
1 1/2 c. water
1 can tomato paste
1 (15 oz.) can tomato sauce
1/2 tsp. salt (optional)
1/4 tsp. pepper
1/2 tsp. sugar
1 tsp. oregano

Brown meat and garlic in large skillet. Drain off fat and add remaining ingredients. Bring to a boil and simmer for 30 minutes.

1/2 lb. lasagna noodles (1 1/2 inch wide) or 9 noodles
1 lb. Ricotta or cottage cheese
3/4 to 1 lb. Mozzarella cheese, shredded or sliced
2 tbsp. Parmesan cheese

While sauce is simmering, cook lasagna according to package directions. Drain and place in cold water. Remove from cold water as needed. Place 2 tablespoons of sauce in bottom of 12x18 pan. Arrange single layer of lasagna placed lengthwise, layer of Mozzarella, layer of Ricotta, meat sauce and Parmesan cheese. Repeat 2 more times ending with sauce and Parmesan cheese. Bake at 350 degrees for 30 minutes. Let set for a few minutes before cutting to firm up lasagna. This is great reheated. Serves 8-10 people.