Nana Jaspers Lasagna

• 1-1/2 lb. ground round
• 1 onion, grated
• 2 garlic cloves, grated (more if desired)
• 1 large can whole italian tomatoes
• 2 cans tomato paste, thin with 4 cans of waters
• salt and sugar, to taste
• 1 c. Ricotta cheese
• 1/2 lb. grated Romano cheese
• 1/2 lb. grated coarse or sliced Provolone cheese
• 1 lb. lasagna noodles

1. Brown ground round with onions and garlic; drain well. Add tomatoes, paste, water, salt and sugar; simmer about 1 hour. Mix cheeses together and boil noodles. Layer alternately noodles, cheese and meat sauce, ending with meat sauce. Bake at 350u0b0 for 45 minutes or until bubbly (can cover the first 20 minutes with aluminum foil to prevent lasagna from drying out).

ground round, onion, garlic, whole italian tomatoes, tomato paste, salt, ricotta cheese, romano cheese, grated coarse, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69109 (may not work)