Saute onion, garlic and meat in shortening, over medium heat, until redness disappears, about 20 minutes. Add tomatoes, tomato sauce, oregano, 1 teas salt and pepper. Simmer, stirring occasionally, about 45 minutes. In another saucepan, cook lasagne in water with remaining 1 tablespoon salt 15 to 20 minutes. Drain. Pour 1/3 hot tomato-meat sauce in baking dish; add layer lasagne, 1/2 the ricotta cheese; 1/3 the Mozzarella slices and 1/2 the Parmesan cheese. Repeat layers as above, ending with remaining tomato-meat sauce and Mozzarella cheese. Bake at 350 20 Minutes or until bubbly.