|Canned tomatoes||29 Ounce (One # 2.5 Can)|
|Canned tomato sauce||18 Ounce (Two 8 Ounce Can)|
|Onion salt||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Salad oil||3 Tablespoon|
|Lasagna noodles||8 Ounce (1 Package)|
|Cottage cheese/Ricotta cheese||1⁄2 Pound|
|Mozzarella cheese||1⁄2 Pound, sliced|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs), shredded|
Put tomatoes, tomato sauce, onion salt, oregano and pepper in large saucepan.
In separate pan, saute meat, salt, onion and garlic in oil.
Add meat mixture to tomato mixture; cook uncovered for 2 hours and 30 minutes or until thick.
Cook noodles according to package directions.
Place a fourth of the meat sauce in bottom of 13 x 9-inch pan.
Cover with a third of the noodles; place a third of the ricotta cheese over noodles.
Cover with a third the mozzarella and sprinkle with a third of the Parmesan cheese.
Cover cheese with a third of the remaining meat sauce; coyer with alternate layers of half theremainingnoodles,half the remaining ricotta, half the remaining mozzarella and half the remaining Parmesan cheese.
Cover with half the remaining meat sauce; cover meat sauce with alternate layers of remaining noodles, remaining ricotta, remaining mozzarella and remaining Parmesan.
Cover with remaining meat sauce.
Bake at 325 degrees, uncovered, for 50 minutes.