Instructions: Grate Cheddar cheese and Mozzarella cheese, and set aside.

Cook in a skillet (fry pan) over medium heat, ground beef.

Add onion and garlic to the skillet when the beef is about half cooked

In a separate pot heat diced tomatoes, tomato puree, tomato paste and Italian Seasoning.

When the ground beef (with onion and garlic) is cooked, add it to the pot with the tomato stuff. It should simmer for about an hour.

Meanwhile, in a large pot (kettle), bring four or five cups of water to a rolling boil. Add 1/2 package macaroni shells or other type of macaroni. (There is special pasta for lasagna, but it is very chewy and is more floury than the others.)

Cook the pasta for about 20 minutes, and drain carefully. Set aside.

Spray or grease a cooking dish. Put in 1/2 the pasta, then layer over it, about 1/2 the sauce (beef and tomato stuff), and over that, about 1/2 the cheese.

Add the rest of the pasta, then the rest of the sauce, and put the rest of the cheese on top. Bake in the oven at 325 degrees F. for 45 minutes, or until cheese is bubbly.

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