Lasagna Italina

Tony Nutti's Lasagna Italina
Lasagna Italina
2 Tblsp. olive oil
1/2 cup minced onions
1 lb. ground chuck steak
1-1/2 tsp. Garlic Salt
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. oregano
3 Tblsp. snipped Italian parsley
1 #2 can Italian tomatoes
1-8 oz. can tomato sauce
1/2 cup grated Romano cheese
1/2 lb. lasagna (1-1/2 wide noodles)
1 lb. thinly sliced Mozzarella cheese
1 lb. Ricotta cheese
Heat olive oil in skillet and sauté' onions. Add beef and cook just until red color disappears. Add garlic sale, pepper, salt, oregano, parsley, tomatoes, tomato sauce and 2 Tblsp. Romano cheese to meat.
Simmer covered for 30 min. Cook lasagna according to directions, drain and cover with cold water. In 12" x 8" baking dish, arrange on third of meat sauce, then a single layer of drained lasagna placed lengthwise, layer of Mozzarella, layer of Ricotta, 2 Tbsp. Romano. Repeat, ending with remaining sauce and Romano.
Bake 30 minutes in a 350° oven. Makes 8-10 servings.