Marcella Specht,, Wood Dale, Illinois

Ingredients

Sauce
1/4	cup olive oil
1	lb. ground lean beef
1	cup chopped onion
2	cloves garlic, finely chopped
2	6-oz. cans tomato sauce
1/2 to 1	can tomatoes
2	tsp. salt
1	tsp. dried basil
1/2	tsp. oregano, dried
1/4	tsp. black pepper
1/2	tsp. bay leaves

Other
1	cup black olives (optional)
8	oz. lasagna
1/2	pd mozzarella cheese
1/2	cup grated parmesan cheese

Heat in a large skillet olive oil.

Add and cook until brown ground beef.

Add and cook until transparent onion and garlic.

Add tomatoes, tomato sauce, salt, dried basil, oregano, black pepper, and bay leaf. Cover and simmer 1 hour till sauce thickens.

Stir in 1 cup ripe black olives cut into large pieces, optional.

Meanwhile, cook in boiling salted water till tender, 8-oz. lasagna. Drain lasagna.

Slice one-half pound Mozzarella cheese or Scamorze cheese.

Have ready 1/2 cup grated Parmesan cheese.

Spread about 1/4 of the sauce in shallow 7xl2x2 inch baking dish.

Cover with layer of lasagna, arrange lengtnwise in dish; layer of sliced cheese using 1/3, and then layer of Parmesan cheese.

Repeat layers, ending with sauce and Parmesan cheese.

Bake in moderate oven 350 degrees for 30 to 40 minutes.

Makes 6 to 8 servings