Lasagne

2 lbs. lean ground beef
1 or 2 cans stewed tomatoes (1 qt if bottled)
about 4 c. tomato sauce (not paste)
2 T. basil
1 t. salt
1 onion diced
3 c. grated mozzarella cheese
1 (8 oz) carton of ricotta cheese
Parmesan cheese sot sprinkle on top
about 9-12 extra wide lasagna noodles

Brown ground beef and drain. Add tomatoes, spices, tomato sauce. Saute onion in small amount of olive oil, add to sauce. Simmer 1-2 hours on low heat. Cook noodles till barely tender in salted boiling water about 7-10 minutes. Drain.

In 9x13 pan, place layer of noodles, then sauce, then ricotta (ricotta is easy to put on with a decorator bag, you do not need to use a tip), layer of noodles, sauce, mozzarella, third layer of noodles, sauce and more mozzarella cheese. Sprinkle with parmesan cheese.

Bake 350 for 30-40 minutes