Mix in a large kettle: tomato puree, tomato paste, water, oregano, sugar, 1 teaspoon salt and pepper. Let mixture simmer.
Heat in large skillet: olive oil. When hot; add: minced onion and crushed garlic.
When onion is golden, add: ground chuck and 1 teaspoon salt.
Cook unil the meat has lost its red color, then add to the kettle mixture. Simmer for about 2 hours or until the sauce is thick.
Cook lasagne noodles as directed on package. Drain thoroughly, rinse and separate the noodles, spreading them on a towel to dry.
Cut Mozarella into thin slices. Have ready ricotta and fresh grated parmesan
Spoon some of the sauce into two 8-inch square pans or one large casserole. Put in a layer of noodles, then a layer of mozzarella and a layer of ricotta. Put in another layer of noodles, crosswise, then more sauce, and layers of noodles, mozzarella and ricotta. Top with a last layer of noodles and the rest of the sauce. Sprinkle gererously with parmesan cheese.
Bake at 375 degrees for 30 minutes. Let stand in a warm place for 15 minutes before serving.
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