Makes 16 servings. The sauce may be made the day before. Combine in a large saucepan tomatoes, tomato sauce, 2 teaspoons salt, oregano and onion salt. Start simmering these ingredients uncovered. Saute until golden: onions and garlic in 1/2 cup olive oil. Add ground chuck roast, monosodium glutamate and 2 teaspoons salt and cook until meat loses its red color. Add to the tomato sauce. Simmer about 2 1/2 hours longer. Prepare noodles according to package directions, usually in generous quantities of water, for about 25 minutes. Add to the water 2 tablespoons cooking or olive oil. Stir occasionally. Drain and separate noodles. Preheat oven to 350 degrees. Now let's build the lasagna! Put in the bottom of two 12 x 8 x 2 1/2-inch baking dishes, a thin layer of sauce, then a crisscross layer of the lasagna noodles and a layer of cheese. In all use: 3/4 lb. Ricotta cheese, 1/2 lb. Grated Parmesan cheese, 1/3 lb. Sliced or crumbled, Mozzarella cheese.

Repeat twice with sauce, noodles and cheese. The final cheese layer is covered once more with sauce and a dusting of Parmesan. Bake for about 40 minutes. Remove and let stand for 10 minutes. The lasagna can then be cut for serving.