2 (29 oz.) cans tomato puree
2 beef bouillon cubes
1 tsp. lemon juice
Oregano (to taste)
Garlic salt (to taste)
2 (12 oz.) cans tomato paste
1 lb. ground beef
Grated cheese (to taste)
Salt and pepper
Diced onion (to taste)

Brown ground beef and drain. Mix all other ingredients (using spices to taste but not as strong as a spaghetti sauce). Mix ground beef with sauce mixture and simmer.

FILLING:

3 lbs. Ricotta cheese
1 1/2 lbs. Mozzarella cheese

Mix Ricotta and 3/4 lb. of diced Mozzarella cheese together.

NOODLES:

Boil 1 lb. lasagna noodles until half cooked. Coat bottom of 8x14 pan with sauce. Lay down 1 layer of noodles. Cover noodles with mixture of cheeses. Slice remaining 3/4 lb. Mozzarella and spread over mixture already laid down in pan. Cover again with sauce and repeat making layers until all the cheese and noodles are used up.

When laying noodles lay every other layer in the opposite direction from the last. Cover the top of the layers with sauce and sprinkle with oregano and grated cheese. Bake at 300 degrees for about 1 hour. For at last 15 minutes slices of pepperoni or sausage may be added to the top.