Lasagna Noodles
1 lb. Mozzarella Cheese, sliced
1 lb. Ricotta Cheese
1/2 C. Onion, chopped
1 1/2 T. Garlic Salad Dressing
2- 6oz Cans Tomato Paste
1 lb. Ground Chuck
1/2 C. Dry Bread Crumbs
1/4 C. Milk
2 Eggs
1/2 C. Parmesan Cheese
1/2 C. Finely Chopped Parsley
1 1/2 T. Salt
1/4 tsp. Pepper
2 Cans Tomatoes
3 C. Water
1/2 tsp. Fennel Seed
1 1/2 T. Basil

Melt 4 tablespoon butter in pan. Add onion, salad dressing mix and tomato. Simmer until liquid evaporates. Combine beef, egg, milk, breadcrumbs, 1/4 C. parmesan cheese, 1/4 C. parsley, salt and pepper. Brown in 2 T. butter in skillet. Add meat to tomato mix. Add paste, rest of parsley, fennel, basil, a little sugar, remaining parmesan, and 2 tsp. Salt. Simmer 1 hour. Start with 1 C. sauce in bottom of pan. Layer noodles on top, a ricotta layer, and then a mozzarella layer. Repeat 3 times. Bake at 350 for 30-40 minutes.