2 tablespoons olive oil
1/2 cup minced onions
1 pound ground chuck steak
1 1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon oregano
3 tablespoons snipped Italian parsley
1 #2 can Italian tomatoes
1 8 ounce can tomato sauce
1/2 cup grated Romano cheese
1/2 pound lasagna noodles
1 pound thinly sliced mozzarella cheese
1 pound ricotta cheese
Heat olive oil in skillet and saute onions. Add beef and cook just until red color disappears. Add garlic salt, pepper, salt, oregano, parsley, tomatoes, tomato sauce and 2 tablespoons Romano cheese to meat. Simmer covered for 30 minutes. Cook lasagna according to directions, drain and cover with cold water. In 12 inch x 8 inch baking dish, arrange on third of meat sauce, then a single layer of drained lasagna placed lengthwise, layer of Mozzarella, layer of ricotta, 2 tablespoons Romano. Repeat, ending with remaining sauce and Romano. Bake 30 minutes in a 350F oven. Makes 8 to 10 servings.
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