3 - 4 lb. ground round
3 - 4 (8 oz.) cans tomato sauce
1 (2 1/2 size) can tomatoes, solid pack
2 tsp. Lawry's salt, or Johnny's or good seasoning salt
1 tsp. oregano
1/2 tsp. pepper
2 pkg. Lawry's spaghetti sauce mix, with mushrooms
1 1/4 lb. lasagne noodles, cooked
1 lb. Mozzarella cheese, cubed
1 1/2 lb. Ricotta cheese or lg. curd cottage cheese
1 c. Parmesan cheese, grated

Brown the meat in a skillet. Add tomato sauce, tomatoes, salt, oregano, pepper and spaghetti sauce mix. Simmer 25 - 30 minutes.

Cook the noodles in boiling, buttered and salted water until tender. Drain. When the meat sauce has cooled, add the cheeses. Fill casseroles with alternating layers of pasta and sauce, ending with the meat sauce on top. Bake at 350 degrees for 30 minutes.

This recipe makes a large batch. It can be cut in half or quartered. My family likes it best when I make the whole thing and freeze some for several more meals.