Opal's Lasagna

• 2 large yellow onions, chopped
• vegetable oil
• 4 8 oz (224 grm). cans tomato sauce
• 3 large cans diced tomatoes, plain or seasoned (or chopped fresh tomatoes)
• salt and pepper, to taste
• 1 tbsp (15 ml) oregano
• 2 tsp (10 ml) parsley
• 1-1/2 tsp (7 ml) sugar
• 3 lbs (1.4 kg). pork tenderloin or pork roast
• 2 lbs (.9 kg). hamburger
• salt, pepper and garlic salt, to taste
• 1 tbsp (15 ml) oregano
• 3 tbsp (45 ml) grated parmesan cheese
• 3 slices bread made into crumbs
• 2 eggs
• American
• Swiss
• mozzarella
• 1 16 oz (448 grm). package lasagna noodles

1. In a dutch oven, cook chopped onion in oil until translucent.
2. Add tomato sauce and diced tomatoes.
3. Stir in salt, pepper, oregano, parsley and sugar.
4. Bring to a low boil, cover and reduce heat.
5. Simmer while preparing other ingredients, adding a little water if needed.
6. Trim and wash pork; pat dry.
7. Slice in bite-size pieces.
8. Salt the meat.
9. Brown thoroughly in small batches in a little hot oil.
10. Transfer meat to paper towels to drain.
11. Add meat to sauce as each panful is cooked and drained.
12. While last pan of pork is cooking, mix hamburger with seasonings, cheese, bread crumbs and eggs.
13. Cook hamburger mixture in two or three batches.
14. Drain well.
15. Add to sauce, stirring well over low heat to avoid burning the thick sauce.
16. Grate cheeses.
17. Cook lasagna noodles as package directs, and turn out into collander.
18. Remove sauce from heat.
19. Preheat oven to 325 degrees (175 C.).
20. Cover bottom of pan with sauce, then lasagna noodles (cutting to fit pan if necessary), then cheeses.
21. Repeat until ingredients are used up, finishing with cheeses and a little sauce.
22. Bake at 325 degrees (175 C.) for one hour.

yellow onions, vegetable oil, tomato sauce, tomatoes, salt, oregano, parsley, sugar, pork tenderloin, salt, oregano, parmesan cheese, bread, eggs, american, swiss, mozzarella, lasagna noodles

Taken from online-cookbook.com/goto/cook/rpage/000702 (may not work)