2 tbsp. salad oil
1/2 c. minced onions
1 lb. ground chuck
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
3 tbsp. parsley
2 cloves garlic
1 lg. can tomatoes
1 (8 oz.) can tomato sauce
1/2 c. grated Parmesan cheese
1/2 lb. lasagna noodles
3/4 lb. grated mozzarella cheese
1/2 lb. grated Cheddar cheese
1 container cottage or ricotta cheese

Heat oil in skillet, saute onions. Add beef, cook until brown. Slice garlic and mash with salt. Add to meat with pepper, oregano, parsley, tomatoes, tomato sauce, 2 tablespoons Parmesan cheese. Simmer covered, for 30 minutes. Refrigerate until ready to use.

Preheat oven to 350 degrees. Cook lasagna as label directs. Drain and cover with cold water. In 12 x 8 x 2 inch baking dish, arrange 1/3 meat sauce, single layer of lasagna noodles, layer of cheeses. Repeat, ending with remaining sauce and cheese. Bake 30 minutes at 350 degrees.

I add small amount of grated Monterey Jack cheese with jalapeno peppers for added zip!