Lasagne

Brown 1 pound ground beef chunk in 2 tablespoons olive oil in a large skillet, adding 2 cloves garlic, minced, to the beef, which has been seasoned with salt and pepper to taste. Simmer slowly for about 10 minutes.

Then add 1 can (6 ounces) tomato paste, 2 cans (1 pound, 4 ounces) tomatoes and a package of prepared spaghetti sauce mix. Stir everything thoroughly, cover and simmer for 30 minutes.

Meanwhile boil 1/2 pound of lasagne in salted water until tender (about 20 to 25 minutes), stirring frequently to keep the lasagne from sticking together. When the lasagne is just barely tender, drain it well and rinse.

Arrange a layer of the meat sauce in the bottom of a large casserole. Cover this with a layer of lasagne. Then make a layer of Mozzarella cheese (a soft Italian cheese usually sold in balls) over the lasagne. Dot the slices of mozzarella cheese with ricotta cheese (an Italian dry cottage cheese).

Repeat the layers, ending up with a layer of lasagne covered with the sauce. Sprinkle the top generously with grated Parmesan cheese and bake in a 375 degree oven for about 20 minutes.

The total amount of the cheeses needed are 1/2 pound Mozzarella, 3/4 pound Ricotta, and 1/2 cup grated Parmesan cheese.