Sauce:

3 sm. finely chopped garlic cloves
1 med. chopped onion
1 sm. chopped green pepper
1 1/2 c. chopped celery
3 tbsp. olive oil
2 tbsp. crushed oregano leaves
1 tbsp. basil leaves
3 (8 oz.) cans tomato sauce
1 ( 6 oz.) can tomato paste
1 c. water
Salt, to taste
1 lb. browned hamburger meat, drained

In 2 quart sauce pan, (or larger), saute garlic in olive oil until lightly browned. Add onion, green pepper, celery, oregano and basil, mix well. Cook (covered) until celeery is tender. Add tomato sauce, paste, water and salt, to your own taste. Stir together well. Stir in meat. Bring to a boil, turn heat down to simmer (covered), cook about 30 minutes.

1 sm. pkg. of lasagna noodles, cook as directed
1 (15 oz.) container of Ricotta cheese
1 lb. mozzarella cheese (grated)

In 9 x 13 pan, spoon enough sauce to cover bottom of pan. Lay 3 noodles, (cooked), lengthwise on top of sauce. Spoon on and spread thin layer of Ricotta cheese. Repeat this 2 more times (sauce, 3 noodles, Ricotta. Sauce 3 noodles, Ricotta). Then, on top of the last layer of Ricotta cheese, spread sauce over it, then top it with mozzarella cheese. Bake in preheated oven at 425 degrees for 25 minutes or until cheese is golden brown.