1 1/2 to 2 lb. ground round
2 tsp. seasoned salt
2 cloves crushed garlic
1/2 tsp. pepper
1 lb. 12 oz. can whole tomatoes
8 oz. can tomato sauce
1 pkg. spaghetti sauce mix
1/2 lb. lasagne noodles
1/2 lb. mozzarella cheese (ball) slice thin
1/2 lb. ricotta cheese
1/2 lb. cup Parmesan cheese

In sauce pan cook noodles (same as spaghetti) with salt and 2 drips of Crisco oil so noodles will not stick. Rinse in cold water. Brown meat lightly with seasoned salt, garlic and pepper with little oil. Simmer 10 minutes, stirring constantly. Add tomatoes, sauce, spaghetti sauce mix and stir well. Simmer 30 minutes. Spray glass Pyrex dish (10 x 6 inches) with Cooking Ease or Pam. Spray sides and bottom good. Spread sauce on bottom of pan (not too thick because you need enough sauce left so you put it on top, too). Layer noodles lengthwise (about 3 across). Do not criss - cross. Slice mozzarella cheese thin and lay 5 or 6 pieces on noodles. Spoon ricotta on top of this, all around, like drop cookies.

Repeat layers. End with sauce on top. Sprinkle Parmesan cheese. Cover with tin foil and put in refrigerator overnight. Remove foil and bake in 350 degree oven for 35 to 45 minutes.