1 lb. chuck, ground
2 tbsp. seasoned salt
1/2 tsp. seasoned pepper
1 or 2 cloves garlic, crushed
1 tsp. monosodium glutamate
1 (1 lb. 12 oz.) can tomatoes
1 (8 oz.) can tomato sauce
Dash of Tabasco
1 tsp. oregano, crushed
1 envelope spaghetti sauce mix
1 bay leaf
9 lasagna noodles
1 lb. ricotta cheese
1/2 lb. Mozzarella cheese
1/2 c. grated Parmesan

In Dutch oven or large heavy saucepan, saute chuck until brown. Add seasoned salt, seasoned pepper, garlic, monosodium glutamate, tomatoes, tomato sauce, Tabasco, oregano, spaghetti sauce mix and bay leaf. Stir well, simmer covered for 30 minutes.

Meanwhile, cook lasagna noodles as package label directs; drain; rinse. Remove bay leaf from meat sauce. Pour 1/4 of sauce into 12 x 8 x 2 inch baking dish. Cover with 3 lasagna noodles; spread noodles with 1/3 of ricotta cheese, then top with 1/3 of Mozzarella. Repeat layers ending with meat sauce; then sprinkle with Parmesan cheese. Cool; freezer-wrap in baking dish; freeze. To serve: Heat oven to 350 degrees, unwrap baking dish; cover top with foil, bake 1 hour, then uncover and bake 45 minutes longer or until bubbly. Serve, cut into squares. Makes 8 servings.