Best Ever Lasagna

2 lbs. Lean Ground Beef
1 teas. Watkins Liquid Garlic
1 teas. Watkins Italian Seasoning
3/4 teas. Salt
1 28 oz. Can Italian Tomatoes
1-1/2 Cups Spaghetti Sauce
1 Package Lasagna Noodles
1-1/2 lbs. Mozzarella Cheese (grated)
1 Small Onion (chopped)
1 teas. Watkins Oregano
2 teas. Watkins Basil
3/4 teas. Watkins Black Pepper
1 5-1/2 oz. Can Tomato Paste
1/2 Cup Parmesan Cheese (grated)

In a large dutch oven, brown ground beef, drain off excess fat. Add onion, garlic, oregano, Italian seasoning, basil, salt, pepper, tomato paste, spaghetti sauce, and tomatoes with their juice (break up tomatoes a little with a spoon or just squish with your hands). Bring to a boil, reduce heat & simmer for 30 minutes, stirring occasionally. If not using oven-ready noodles, cook noodles in large pot of water 5-8 minutes (they don't have to be absolutely soft as they will be cooked further). Drain & cover with cold water until ready to use. In a 9 x 13 baking dish, spread 1/3 of the meat sauce, cove with a layer of lasagna noodles, then a layer of mozzarella cheese. Repeat this procedure twice for a total of 3 layers. Sprinkle parmesan cheese on top. Bake at 350F for 45 minutes. Remove from oven, cover with aluminum foil & let stand for 20 minutes before serving.

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