1 lb. ground beef
1 clove garlic, crushed
1 tsp. seasoned salt
1 tsp. pepper
1 pkg. Lawry's spaghetti sauce mix
1 lg. can tomato puree
1/2 lb. broad lasagna noodles
3/4 lb. Mozzarella cheese, sliced or shredded
1/2 lb. ricotta cheese or 1 pt. cottage cheese, not creamed
1/2 c. Parmesan cheese

Brown beef in large skillet. Add garlic, salt, pepper, spaghetti sauce and tomato puree. Mix thoroughly. Simmer 30 minutes. Boil lasagna about 12 minutes until almost tender, drain and rinse in warm water with some oil in it.

Pour 1/3 meat sauce into 12 x 8 x 2 inch glass baking dish. Arrange layer of noodles over sauce, then 1/2 of Mozzarella and all of the ricotta. Repeat another layer of meat sauce, noodles, Mozzarella cheese, then last of the meat sauce. Top with Parmesan cheese. Bake at 350 degrees for 30 minutes. May be refrigerated, covered, and baked next day. May be frozen, but defrost before baking.