2 cloves of garlic
1 1/2 lbs. ground chuck
2 tbsp. olive oil
1 pkg. onion soup mix
1 1/2 c. water
1 sm. can tomato paste
1 sm. can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 lb. lasagna noodles
3/4 lb. Mozzarella cheese
1 lb. Ricotta or cottage cheese
2 tbsp. Parmesan cheese

Brown garlic and ground chuck in oil in skillet. Stir in soup mix, water, tomato paste, tomato sauce, salt, pepper, and oregano. Cover and simmer for 30 minutes. Cook noodles according to directions or longer. Oil may be added (small amount) to prevent noodles from sticking together. Drain noodles and place in cold water; remove as needed. Place 2 tablespoons tomato sauce in 9 x 13 inch baking pan. Arrange separate layers of noodles (lengthwise), Mozzarella cheese, Ricotta or cottage cheese, tomato sauce, and Parmesan cheese. Repeat layers, ending with sauce and Parmesan cheese. Bake in 350 degree oven for 30 minutes. Yield: 8 to 10 servings.