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

In large heat pan, lightly brown beef and onion in oil. Add tomatoes (put in blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes.

Meanwhile, cook lasagna as directed; drain. In 13"x9"x2" baking pan spread about 1 cup sauce then alternate layers of lasagne sauce, Mozzarella cheese, Provolone and Ricotta (optional) and Parmesan cheese, ending with sauce, Mozzarella, Provolone and Parmesan cheese. Bake at 350 degrees for 40 to 45 minutes until lightly browned and bubbling. Allow to stand for 15 minutes. Cut in squares to serve. Makes 8 servings.