16 oz. lasagna noodles
1 c. chopped onion
2 cloves garlic, minced
1/4 c. butter
4 (6 1/2 oz.) cans tuna, drained and flaked
2 (10 1/2 oz.) cans cream of celery soup
2/3 c. milk
1 tsp. dried oregano
1/4 tsp. pepper
12 oz. sliced Mozzarella cheese
16 oz. sliced American cheese
1 c. grated Parmesan cheese

In large saucepan cook noodles according to package directions; drain and set aside. In medium saucepan, Cook onion and garlic in butter until onion is tender. Stir in tuna, soup, milk, oregano, and pepper. In each of TWO baking dishes (12 x 7 x 1 12 inch) layer 1/4 of the noodles, 1/2 of the tuna mixture, and half of each of the 3 cheeses. Repeat layering. Top with remaining noodles. Bake at 350 degrees, covered, for 45-60 minutes.

NOTE: Can also cover one or both casserole tightly and freeze up to 2 months. If frozen, bake, covered at 400 degrees for 1 1/2 hours.