Lasagna

1 pkg. lasagna noodles
Ricotta cheese (at least 15 oz.  I usually use more than that)
2 cups mozzerella cheese, shredded
1 lb. hamburger*
1/2 medium onion, minced
1 clove minced garlic
1 26 oz jar pasta sauce
2 small cans tomato sauce
1 tsp. Italian seasoning
1 tsp. Oregano
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic salt
1 tsp. onion salt
Salt and Pepper to taste

1) Start a large pot of water to boil.  Can add a bit of salt.  Once boiling add the noodles and boil until al dente.  

2) Meanwhile, brown hamburger with minced onion and garlic.  Drain off any excess oil.  Return meat to pan and add pasta sauce, tomato sauce, and all the seasonings.  Test your flavor as you go.  You don't want to get it too salty. Simmer for about 20 minutes. 

3)Spray a 9 X 13 pan.  Layer noodles, then ricotta, then pasta sauce mixture, then mozzerella cheese.  Do three layers.

4) Bake at 350 for 30 minutes.  Let rest for 10 minutes before serving. 

*This can, of course, easily be a vegetarian meal.  Just leave out the meat and add layers of spinach leaves, fresh or frozen (if you use frozen be sure it is completely thawed and squeeze out any excess water.)