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.