Ellie's Lasagna

(by Jennifer Elderman Sanz)

1 1/2 lb. ground beef

2 16-oz. cans tomato sauce

2 8-oz. cans whole tomatoes

salt and pepper to taste

1 t. garlic powder

1 t. dried oregano

1 t. spaghetti seasoning

1 boullion cube

1 lb. dried lasagna noodles

1/2 c. grated Parmesan cheese

8 oz. ricotta

2 c. mozzarella

In large saucepan, brown the ground beef, then drain and set aside.

Cook tomato sauce and whole tomatoes with salt, pepper, garlic powder, oregano, and spaghetti seasoning until thick, about 1 hour.

Add browned beef and cook 15 minutes.

Bring a large pot of salted water to boil with bouillon cube, and cook pasta until al dente. Drain.

Preheat oven to 350 F.

In a large oiled casserole, layer noodles, sauce, Parmesan, ricotta, and mozzarella.

Repeat layers, ending with noodles, a little sauce, and a sprinkling of Parmesan.

Bake for 1/2 hour.

(Read Mr. and Mrs. Claus, the story that accompanies this recipe.)