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1/4 c. olive oil

1 Ig. onion, finely chopped

2 lb. ground beef

4 cloves of garlic, pressed

1/2 c. parsley flakes

1/4 c. red wine

2  2-lb. cans Italian tomatoes

2  6-oz. cans tomato paste

1 stalk celery, finely chopped

1 carrot, finely chopped

1 1/2 tbsp. salt

1/2 tsp. freshly ground pepper

1 1/2 tsp dried basil

1 1/2 tsp oregano

Grated Romano or Parmesan cheese

2 eggs

1 lb. ricotta or cottage cheese

1 lb. Iasagna, cooked

1 lb. mozzarella cheese, sliced

Heat olive oil in saucepan. Add onion and ground beef; sauté until brown. Add garlic and 1/4 cup parsley flakes; cook over low heat for 10 minutes. Stir in wine; cover. Cook for 2 minutes. Add tomatoes, tomato paste, celery, carrot, salt, pepper, basil, oregano and 1/2 cup Romano cheese; mix well. Cover; cook over low heat for 1 hour, stirring occasionally.

Beat eggs in bowl; stir in ricotta cheese and remain 1/4 cup parsley flakes. Pour 1 cup beef sauce into 15 x 10 x 2 inch baking pan. Cover with 1/3 of the noodles, then layer of beef sauce. Add 1/3 of the mozzarella cheese, 1/3 of the ricotta mixture and 2 tablespoons Romano cheese. Repeat layers twice, ending with beef sauce. Cover with Romano cheese.

Bake in preheated 375-degree oven for 30 minutes or until bubbly cut into squares. Recipe usually makes another small dish of lasagna; may be cooked at same time or frozen for later use.