Lasagna

5 lbs. ground beef
1 1/2 cups finely chopped onion
5 cloves garlic, chopped
3 quarts tomato sauce
1 quart tomato paste
1 tsp. pepper
3 Tbsp. basil, crumbled
1 Tbsp. oregano, crumbled
1 Tbsp. rosemary, crushed
2 bay leaves
1/2 cup Parmesan cheese
3 lbs. lasagna noodles
2 gallon boiling water
2 Tbsp. salt
2 Tbsp. oil
2 lbs. 8 ounce mozzarella cheese, grated
6 ounces Parmesan cheese, grated
2 lbs. 8 ounce ricotta or cottage cheese, dry or drained

Cook ground beef, onion and garlic until pink color has disappeared. Drain off the excess fat.

Add tomato sauce, tomato paste, Parmesan and spices to meat. Continue cooking about 30 minutes stirring occasionally.

Cook noodles. Drain well. Best done just before you are ready to assemble.

Arrange in the 2 pans the following: meat sauce (1 quart) about, this is to cover the bottom of the pan, noodles, overlapping, ricotta, Parmesan and mozzarella. Repeat sauce, noodles and cheeses spoon remainder of the sauce over top and top with Parmesan cheese then mozzarella cheese.

Bake 350� F. about 1 hour or until the cheese is melted and the lasagna is bubbly.

Serves 40.