SAUCE:

4 links hot Italian sausage (skinned & crumbled) (or sweet sausage, if you prefer)
1 med. onion, sliced
Olive oil

Put in pan. Add garlic, salt, oregano, salt and pepper. Brown slowly. Then add 2 pound can (Progresso) tomatoes (strain and mush before putting in). Let simmer for about 1 hour. Put in more oregano, garlic salt, pepper. Add 1 can tomato paste (small) and 1/2 can water. Let cook very slowly 1 or more hours.

For lasagna, thick sauce is needed; add 1 pound ground round, browned, after sauce has cooked. For spaghetti, add more water to make thinner.

LASAGNA:

1 lb. lasagna
1 lb. ricotta cheese
1/2 lb. Mozzarella cheese, thinly sliced
Grated Romano and/or Parmesan cheese
Large rectangular baking pan

Cook macaroni. Then keep in cold water to prevent sticking. Put thin layer of sauce on bottom of pan. Next, 1 layer macaroni, sides touching. Then a thin layer of ricotta mixed with some sauce for spreading (always thin layers of Ricotta since it doesn't stretch far). Next Mozzarella strips; last sauce. Grate cheese on top of sauce. Keep adding layers in that order. Last layer should be macaroni, sauce, grated cheese (I usually have a little leftover Mozzarella which I sprinkle over the top).

Bake, uncovered 30 to 45 minutes at 350 degrees. Serves 6 to 8.

Mozzarella scattered about; not a complete layer.