This recipe is mild enough for children, elderly and those that suffer from migraines (*no black pepper, garlic , vinegar)(STEP ONE) 1 lb. ground sirloin 1/2 cup chopped sweet onions (1 small onion) 2 Tbsp. Olive Oil 1 Tbsp. Worcestershire Sauce 2 Tsp. Chili Powder 1 Tsp. Celery Salt (or one stalk chopped) 2 Tsp. Oregano 2 cans Hunts tomato paste (6 ounce) 2 cans Hunts tomato sauce (6-1/2 ounce) 1/2 cup water (STEP TWO) 12 lasagna Muellers (STEP THREE) 16 ounces Ricotta cheese (or cottage cheese) 1 egg 2 cups Sargento’s Six Cheese Italian cheeses (or mix together your own mixture of six Italian cheeses) (STEP FOUR ) 9″ x 13″ (STEP FIVE) 3/4 cup Parmesan cheese Paprika Parsley *(Of course you can add garlic cloves – 2 crushed, 1 tsp. black pepper, 2 bay leafs, mushrooms …. or anything else to make it your own personal recipe) (1) In a large wok, frying pan, etc., brown meat and onions in olive oil and Worcestershire Sauce. Add celery salt, chili powder, oregano and any other spices you plan to use. DRAIN. Add tomato sauce and tomato paste – 1/2 cup water Reduce heat and allow to simmer while preparing the rest of the lasagna. (2) Prepare noodles – prepare per box instructions, leave in water until ready to use (3) In a large bowl, mix cheese, egg and ricotta thoroughly. (4) Place 3 noodles side by side in a 9″ x 13″ pan. Spoon meat 1/2 of meat mixture evenly over noodles and follow with 1/2 cheese mixture spread on top of the meat sauce. Layer 3 more noodles across and top with remaining meat sauce and then cheese mixture. Place remaining 3 noodles side by side as last layer. (5) Sprinkle Parmesan cheese, chives and paprika across top. Cover with heavy foil, pinching sides sealed over/under edges of pan to form a seal**. Bake 45 minutes at 350 degrees, uncover and bake for 15 minutes more or until ‘bubbly and lightly brown’. Garnish with more Parmesan if you like, and parsley sprigs when serving. SERVES: 6 (hungry) or 8 (average) eaters :-D. Add salad and bread to make it go further. A fun addition is small dipping bowls of olive oil with Italian seasoning sprinkled in for dipping the bread. **YOU CAN FREEZE your lasagna at this point until another day. Make sure you do not put in a defrosting freezer for more than a week as it will dry out the noodles (removes the moisture in defrosting). Sit out to thaw before cooking or slow heat at 275 degrees for 1-1/2 to 2 hours.