1 box lasagna
1 lb. ground chuck
1 1/2 lbs. Italian sausages
Cheeses (brick, Muenster, cheddar & Swiss)
Seasoning powder (meat tenderizer, chili powder, black pepper & lite salt)
2 cans tomato sauce
1/4 c. tomato catsup
1 can tomato paste
1 jar spaghetti sauce with mushrooms
1 c. water

Make sauce; sprinkle large frying pan with lite salt. Scramble ground chuck and cook until brown, almost done, stirring constantly. Add chili powder and rest of the listed seasonings, also tomato sauce, catsup, tomato paste, spaghetti sauce and Italian sausage. Continue to cook 15 minutes. (Italian sausage should be boiled until done; drain and sliced before putting into sauce.)

Cook lasagna until tender. Drain lasagna, place a layer of lasagna in a large baking pan. Slice cheeses and cover the layer of lasagna. Save enough cheese for the second layer and top. Pour some sauce over the layer, smooth out so it will cover the layer. Repeat the second layer same as first. Pour remainder of sauce over the layer. Put last topping of cheese; bake in oven at 450 degrees for 20 minutes. 8 to 10 servings.