From the Joy of Cooking (awesome cookbook):

   Lasagne                                       16 servings

The sauce may be made the day before.  Combine in a large saucepan:

   2 cans Italian-style peeled tomatoes: No 2 1/2
   4 cans tomato sauce: 8 oz. each.
   2 teaspoons salt.
   3 teaspoons dried oregano
   (2 teaspoons onion salt)

Start simmering these ungredients uncovered.  Saute until golden:

   2 cups minced onions
   2 minced cloves of garlic

in:

   1/3 cup olive oil.

Add:

   2 lbs. ground chuck roast or round
   2 teaspoons salt

and cook until meat loses its red color.  Add to the tomato sauce above.
Simmer about 2 1/2 hours longer.  Prepare:

   3/4 lb. lasagne noodles

according to package directions-- usually in generous quantities of water--
and cook for about 25 minutes.  Add to the water:

   2 tablespoons cooking or olive oil

Stir occationally.  Drain and seperate noodles.

Preheat oven to 350 degrees.

Now let's build the lasagne!  Put into the bottoms of two 13x9x2 1/2-inch
baking dishes a thin layer of sauce, then a criss-cross layer of the lasagne
noodles and a layer of cheese.

In all, use:

   3/4 lb. Ricotta cheese
   1/3 lb. thinly sliced or crumbled Mozzarella cheese
   1/3 lb. grated Parmesan cheese

Repeat twice with sauce, noodles, and cheese.  The final cheese layer is
covered once more with sauce and a dusting of Parmesan.

Bake for about 40 minutes.  Remove and let stand for 10 minutes.  The lasagne
can then be cut for serving.