Lasagna

• 1 3/4 lb. ground round
• 2 cloves garlic, pressed
• 3 Tbsp. salad oil
• 1 1/2 (8 oz.) cans tomato sauce
• 1 1/2 (No. 2) cans solid pack tomatoes
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. oregano
• 12 oz. lasagna noodles
• 1 1/2 to 2 lb. Mozzarella cheese, thinly sliced
• 1 to 1 1/2 lb. Ricotta cheese
• 1 c. Parmesan cheese, grated

1. Saute ground round and garlic in oil.
2. Add tomato sauce, tomatoes, salt, pepper and oregano; simmer for 5 minutes.
3. Cook noodles in boiling salted water for 15 minutes.
4. Drain and rinse with hot water.
5. In a big buttered pan, arrange alternate layers of noodles, thin spread of Ricotta, tomato-meat sauce, Mozzarella slices, Parmesan cheese and finishing with a layer of the meat sauce and the Parmesan.
6. Bake at 375u0b0 for 12 minutes.
7. Cover; refrigerate.
8. Before serving, reheat 40 to 45 minutes at 350u0b0. Serves 8.

ground round, garlic, salad oil, tomato sauce, no, salt, pepper, oregano, lasagna noodles, mozzarella cheese, ricotta cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=554716 (may not work)