1 lb. ground beef
3/4 c. chopped onion
2 tbsp. salad or olive oil
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
2 c. water
1 tbsp. chopped parsley
2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
1/2 (8 oz.) pkg. lasagne noodles
1 lb. Ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

In large, heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne as directed; drain. In 13 x 9 x 2 inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagne, sauce, Ricotta, Mozzarella, and Parmesan. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbling. Allow to stand 15 minutes; cut in squares to serve. Makes 8 servings.