8 oz. lasagna noodles
2 tbsp. salt
1 tbsp. olive oil
1 lb. cottage or Ricotta cheese
1/2 c. grated Parmesan cheese

TOMATO - MEAT SAUCE:

8 oz. Mozzarella cheese, sliced
1 med. onion, minced
2 cloves garlic, minced
1/4 c. olive oil
1 lb. ground beef
1 (28 oz.) can tomatoes
4 tsp. salt
1 tsp. sugar
Pinch of basil
2 c. water
1 tbsp. oregano
1 tbsp. parsley flakes
1 bay leaf
1 (6 oz.) can tomato paste

Cook lasagna noodles in boiling salt water for 25 minutes or until tender, stirring frequently. Drain. Add oil. Arrange in shallow 2 1/2 quart baking dish, making layers of cooked noodles, Ricotta, Mozzarella, tomato meat sauce and Parmesan cheese. Bake in moderate oven at 325 degrees 45 minutes.

TOMATO MEAT SAUCE: Brown onion and garlic lightly in olive oil in saucepan. Add ground beef, cook until browned; stir with a fork. Add remaining ingredients and 2 cups water. Simmer, uncovered, about 1 1/2 hours.