Savory Lasagna

I got this recipe from my Grandma Olive, and have done a little editing.

Brown and drain one pound (or more) of ground beef.  In 2 tablespoons hot
olive oil (in skillet), brown 2 cloves of garlic (minced).  Stir in one
package of onion soup mix (Lipton), 3/4 cup of water, 1 can of tomato paste,
1 can of tomato sauce, 1/2 teaspoon of salt, 1/4 teaspoon of pepper,
1/2 teaspoon (or more - I favor a tablespoon) of sugar, and 1 teaspoon
of oregano.

Assemble 1/2 pound uncooked lasagna noodles (nine large noodles), 1 pound of
ricotta cheese, at least 3/4 pound of shredded mozzarella, and at least 2
tablespoons of grated romano (or parmesan).  (The real trick is to use a
shaker of romano and not worry about how much you're using.)

Spread some meat sauce in the bottom of a 12"x8"x2" baking pan.
Repeat the following layer sequence 3 times:  Lasagna noodles (3 strips
placed lengthwise), ricotta, mozzarella, meat sauce, romano.  Go nuts with
the romano on the top layer, if desired - it adds a great taste.

Bake at 350 degrees for 45-60 minutes. (Probably closer to 45 - keep an eye
on it.)

(Note:  This recipe can be successfully doubled, and freezes well.
More beef, mozzarella, and sugar may be used.)

(Veggie note:  Substitute chopped, washed spinach for meat to make a
delicious spinach lasagna.)