1 pound ground beef
Salt, pepper, and garlic powder to taste
1 pound lasagna
1 pound ricotta cheese or cottage cheese
2 eggs
1 tablespoon sugar
1/2 cup milk
grated Romano cheese
1/2 cup toasted almonds, chopped
Tomato Sauce

Brown meat in skillet with salt, pepper and garlic powder, stirring constantly so mixture is crumbly. Set aside until ready to use. To a large pot of rapidly boiling water, add salt and drop in lasagna slowly. Stir frequently to prevent sticking. Cook until tender. Drain and rinse with cold water. While lasagna is cooking, mix ricotta cheese, eggs and milk in separate bowl. Set aside until ready to use. In large baking dish 9 X 13-inches, place layer of tomato sauce, single layer of lasagna meat, Romano cheese, dot with ricotta cheese mixture and sprinkle with almonds. Repeat layers in same order. Bake in 350°F oven 30 minutes. Serve hot with small amount of tomato sauce ladled over top. Serves 6.