1 med. onion, chopped
1 clove garlic, chopped
1 lb. ground beef
3 tbsp. vegetable oil
2 (8 oz.) cans tomato sauce
1 (16 oz.) can tomatoes
1 tbsp. parsley, minced or dried
1 tbsp. sugar
1 1/2 tsp. salt
1 tsp. basil
1/2 tsp. oregano
1 (8 oz.) lasagna noodles
1 tsp. vegetable oil
1 1/2 c. sour cream
2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated

Brown onion, garlic, beef in 3 tablespoons oil. Stir in sauce, tomatoes, parsley and seasonings. Simmer one hour. Set aside. Cook noodles in 3 quarts boiling water. Add 1 teaspoon oil until tender; drain. Line greased 13 x 9 inch baking dish with half of noodles. Spread with 3/4 cup sour cream. Sprinkle with Mozzarella. Top with half of meat and 1/4 cup Parmesan cheese. Repeat layers. Bake at 350 degrees for 30 minutes. Freezes well. Thaw before baking.