1/2 cup chopped onion
					2 cloves garlic, finely minced
					2 tablespoons olive oil
					2 pounds lean ground beef
					2 cans (12.5 ounces each) tomatoes
					1 can (15 ounces)
					1 1/2 teaspoons dried oregano
					1 1/2 teaspoons salt
					1/2 teaspoon pepper
					16 ounces lasagna
					2 cups ricotta cheese
					16 ounces sliced mozzarella cheese
					1/2 cup grated Parmesan cheese

                                Chop onions and garlic. 
				Heat oil in skillet; add onions, garlic, and ground beef. 
				Mix together, breaking up beef, and cook until beef is lightly browned. 
				Pour off excess fat. 
				Add tomatoes, tomato sauce, oregano, salt, and pepper.
				Simmer for about 45 minutes, stirring occasionally, until some 
					of the liquid has evaporated and mixture is thickened to 
						sauce consistency.
				Meanwhile, cook lasagna in boiling salted water, following package 
					directions. 
				Cook until tender; drain thoroughly and rinse with cold water 
					until cool enough to handle.
				In a large baking pan (13x9x2-inch) spread 1/3 of the sauce in 
					the bottom. 
				Cover with a layer of lasagna, using about 1/2 of the noodles. 
				Spread with half of the ricotta cheese, then top that with about 
					1/3 of the mozzarella slices; sprinkle with Parmesan cheese. 
				Repeat with the next layer then top with remaining 1/3 of sauce.
				Bake at 350° for 25 to 30 minutes, or until hot and bubbly. 
				Top with remaining cheese about halfway through baking. 
				Cut in squares to serve.