Lorrain Meek

8 oz lasagna noodles

2 T salt

1 T olive oil

16 oz ricotta cheese

8 oz sliced mozzarella cheese

1/3 c grated parmesan cheese

Sauce:

.5 c finely chopped onion

3 cloves garlic, minced

3 T olive oil

1 lb ground chuck

28 oz tomatoes

6 oz tomatoe paste

2 t salt

1 pinch cayenne pepper

1 t sugar

.25 t dried basil

1 ea bay leaf

2 c water

Start sauce about 30 to 45 minutes in advance. Saute onion and garlic in olive oil until onions ar soft;

add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncovered,

for 1 hour. Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender,

stirring frequently to prevent sticking. Drain; add 1 T olive oil. Arrange noodles in a shallow 2.5 qt baking dish.

Make 3 layers each of noodles, ricotta, mozzarella, meat sauce, and parmesan. Bake, uncovered, at 325 degrees

for 45 minutes. Serves 6.