Lasagna

• 2 lb. ground round, browned
• 1/4 c. olive oil
• 1 c. chopped onions
• 2 garlic cloves
• 1 (No. 2 1/2 size) can Contadina tomato sauce (24 oz.)
• 2 (6 oz.) cans tomato paste or puree
• 1/2 to 1 tsp. salt
• 1 tsp. dried basil
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• 1 bay leaf
• 1 (8 oz.) pkg. lasagna noodles
• 1/2 lb. shredded sharp Cheddar cheese
• 1/2 lb. Ricotta cheese
• beaten egg
• 1/2 tsp. parsley
• 1/2 lb. Mozzarella cheese

1. Cook ground round, olive oil, chopped onions and garlic until transparent.
2. Add tomato sauce, tomato paste or puree, salt, basil, oregano, pepper and bay leaf.
3. Cover and simmer for 1 hour until sauce is thick.
4. Cook lasagna noodles in salted water.
5. Cook in large pan; add oil to water.
6. Rinse in cool water and cool. Slice noodles.

ground round, olive oil, onions, garlic, tomato sauce, tomato paste, salt, basil, oregano, pepper, bay leaf, lasagna noodles, shredded sharp cheddar cheese, ricotta cheese, egg, parsley, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362673 (may not work)