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
8 oz. Mueller's lasagne
1 lb. ricotta cheese
8 oz. Mozzarella cheese, shredded or thinly sliced
1 c. grated Parmesan cheese

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes, cut up, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes.

Meanwhile, cook lasagne as directed; drain.

In 9x13x2 inch baking dish, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, Mozzarella, and Parmesan. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Allow to stand 15 minutes; cut in squares to serve. Makes 8 servings.