1/3 c. salad oil
2 lbs. lean ground beef (chuck or round)
2 tsp. salt
2 c. chopped onions
2 cloves garlic

Brown the above ingredients in large pan. Then add the following:

2 (#2 1/2) cans whole tomatoes
2 (6 oz.) cans tomato paste (rinse out with a little water)
2 tsp. salt
4 tsp. dried oregano
1/2 tsp. pepper
2 tsp. onion salt

Simmer sauce until thickened. Cook and drain lasagna according to directions on package. (1 pound lasagna). In baking dish put alternate layers of lasagna sauce and cheeses.

1 lb. Ricotta cheese
1 lb. Mozzarella cheese
1/2 c. Romano cheese

Bake at 375 degrees for about 25 to 30 minutes. Serves 12 to 16.