1 clove minced garlic
1/4 c. chopped onion
2 tbsp. olive oil (or 2 tbsp. butter)
1 lb. ground chuck
3 c. canned Italian tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt (or to taste)
1 tsp. basil leaves
1 tsp. oregano leaves
2 tbsp. parsley flakes
1 lb. pkg. lasagne noodles
1 lb. ricotta cheese
1 lb. mozzarella cheese
1/4 lb. grated Parmesan cheese

Saute garlic and onion in hot oil until onion is limp. Add meat and cook until it begins to brown, stirring frequently. Add next 3 ingredients and simmer 40 minutes. Add next 3 ingredients. Cook 5 minutes.

Cook lasagne noodles as directed on the package. Drain and rinse with hot water. In a buttered 12 x 8 x 2 inch baking dish, layer half the ingredients in this order: Lasagne noodles, ricotta, mozzarella, meat sauce and Parmesan cheese. Repeat using the remaining ingredients. Bake in moderate oven (350 degrees) 30-35 minutes or until lasagne is hot and cheese is melted. Yield 8 servings.