3 tbsp. olive oil
1/2 c. onions, chopped
1/3 c. carrots, chopped
3 cloves garlic, minced
1 lb. lean ground beef
3 c. canned Italian plum tomatoes
3 tbsp. butter, melted
1 tsp. oregano, crumbled
1 tsp. salt
1/2 tsp. pepper, freshly ground
1/2 lb. lasagna noodles, cooked
1/2 lb. Mozzarella cheese, grated
2 c. Ricotta cheese
1/4 lb. Parmesan cheese, freshly grated
1 tbsp. basil, crumbled

Heat oil in skillet. Add onions, carrots and garlic. Cook, stirring, until lightly browned. Push to the side of pan and add beef. Break it into bits, cooking until it loses its color. Puree tomatoes in blender and add to meat. Simmer 15 minutes. Add butter, oregano, basil, salt and pepper. Partially cover and simmer 30 minutes. Assemble lasagna by dripping some sauce over bottom of a shallow rectangular baking dish. Layer noodles, Mozzarella cheese and Ricotta cheese. Make second layer of noodles, sauce, Mozzarella cheese and Ricotta cheese. Finish with noodles and sauce. Sprinkle with Parmesan cheese. Bake 20 minutes in 375 degree oven.