1 lb. ground chuck
2 tsp. seasoned salt
2 cloves garlic, crushed
1/2 tsp. pepper
1 (#2 1/2) can tomatoes (3 1/2 c.)
1 (8 oz.) can tomato sauce
1 pkg. spaghetti sauce mix
1/2 lb. lasagna broad noodles
1/2 lb. Mozzarella cheese, sliced
1/2 lb. ricotta cheese (drained cottage cheese may be substituted)
1/2 c. grated Parmesan cheese

Brown meat and seasoned salt in deep skillet or Dutch oven. Add crushed garlic and pepper; simmer slowly, uncovered, about 10 minutes. Stir in tomatoes, tomato sauce and spaghetti sauce mix, cover and simmer 30 minutes.

Meanwhile, cook lasagna in salted boiling water until tender; drain, rinse.

Into 8x12x2 inch baking dish, pour 1/3 of sauce; cover with strips of lasagna. Arrange slices of Mozzarella and spoonsful of ricotta or cottage cheese into layers, ending with meat sauce. Top with Parmesan cheese. Bake at 350 degrees for 20 minutes. Serves 6-8.