Lasagna 1 (8 oz.) package of lasagna noodles 2 and 1/2 can plum tomatoes (or 2 1 lb. cans) 2 (6 oz.) cans tomato paste 2 and 1/2 tsp. oregano 1 tbsp. onion flakes 1/4 cup olive oil 1 cup chopped onion 2-3 garlic cloves, minced 1 lb. ground round 3/4 lb. ricotta cheese or cottage cheese (put in blender) 1/2 lb. mozzarella 3/4 c. grated Parmesan Brown meat and garlic. If using chuck, drain fat and add a little more olive oil. Add remaining ingredients and simmer for 2 hours. Sauce should be very thick, about like taco meat filling. Assemble in three layers: meat, noodles, ricotta, mozzarella, parmesan. Save a little meat mixture for the top. Bake at 400 degrees for 30 minutes or until heated through (cover with foil after 30 minutes if you need to cook longer, to prevent over-browning).