1/2 lb. lasagna noodles
2 lbs. lean ground beef
1 lg. onion, chopped well
1 (12 oz.) can tomato paste
2 c. canned tomatoes, chopped (or 2 c. tomato sauce)
1 tsp. powdered oregano
1 tsp. dry mustard
1 tbsp. salt (use less if you salt the noodles while cooking)
1/2 tsp. pepper
1 tsp. celery salt
1 tsp. garlic salt
1 lb. Ricotta cheese or cottage cheese (use 1 lb. of each if doubling recipe)
3 eggs, beaten
2/3 c. grated Parmesan cheese
1 lb. Mozzarella cheese, grated or thinly sliced

Cook lasagna noodles according to package directions.

While noodles are cooking, brown ground beef and chopped onion. When meat mixture is done, add tomato paste and chopped tomatoes (or tomato sauce) and add all spices. Simmer for about 30 minutes.

Mix together Ricotta or cottage cheese and beaten eggs.

Begin with a layer of noodles, followed by a thin layer of Ricotta cheese mixture. Spread 1/3 of meat mixture over Ricotta, then sprinkle 1/3 of the Parmesan cheese, followed by 1/3 of the Mozzarella. Make three layers all together, topping with Mozzarella cheese.

Bake at 350 degrees for about 30 minutes, or, if refrigerated overnight, bake for about 45 minutes.

The unbaked lasagna can be frozen. When removing from the freezer, place in a cold oven, set at 350 degrees and bake for about 1 hour.

This recipe fills one 13x9 inch pan, or two glass pie pans.