¼ pound Lasagna noodles
2 tablespoons butter
½ cup finely chopped onion
1 clove garlic, chopped
½ pound ground beef
¾ cup tomato paste
2½ cups tomatoes
1 teaspoon salt
⅛ teaspoon pepper
¼ teaspoon basil, crumbled
¼ teaspoon oregano, crumbled
½ pound ricotta cheese
½ pound Swiss cheese, sliced
¼ cup grated Parmesan cheese

Cook Lasagna in 4 quarts of boiling, salted water until tender (about 15 minutes).  Stir occasionally with wooden spoon while cooking.  Drain and rinse with hot water.  Separate lasagna and hang over edge of colander or pan to allow for easier handling later.
 

While lasagna is cooking melt butter in large skillet.  Add onions and garlic and cook gently about 5 minutes.  Add ground beef and cook slowly, stirring frequently, until all red color disappears from meat.  Stir in tomato paste, tomatoes, salt and pepper, basil and oregano.  Continue cooking, stirring occasionally, about 30 minutes.  Grease an 8 inch square baking dish and in it make layers of meat sauce, lasagna, and ricotta, Swiss and Parmesan cheese, using about ⅓ of each.  Repeat layers twice to use all ingredients, topping with the last of the Parmesan cheese.
 

Bake in moderate oven (350 degrees F.) until mixture is bubbly and cheese is lightly browned, about 35 to 40 minutes.