1 lb. lasagna noodles
1 lb. Ricotta cheese
1 c. Parmesan cheese
1 1/2 lb. Mozzarella cheese
3 lbs. ground chuck
1 recipe Italian sauce

Cook noodles according to directions on the package. Brown the ground chuck; combine it with the Italian sauce. In a large oblong pan, put down a layer of cooked noodles. Crumble some of the Ricotta cheese over the top. Add a layer of Mozzarella cheese; then sprinkle Parmesan cheese on top of that. Repeat this process two times. (There should be enough to make three layers.) Cover the top of the pan with foil and seal the edges. Bake at 300 to 325 degrees for 3 1/2 to 4 hours.

ITALIAN SAUCE:

1/4 c. butter or oil
1 c. chopped onion
2 cloves garlic, crushed
1 tsp. salt
1/2 tsp. pepper
1/2 c. green pepper, chopped
35 oz. tomatoes, canned, undrained
6 oz. tomato paste
1/4 tsp. oregano leaves, dried

In a large saucepan, saute onion and garlic in butter, stirring for 5 minutes.

Add remaining sauce ingredients; mix well. Bring to boil, stirring. Reduce heat, simmer (covered), stirring occasionally. Cook for about 2 hours.