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

In a large heavy pan, lightly brown beef and onion. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder (to taste), pepper, and oregano. Simmer uncovered, stirring occasionally about 30 minutes. Meanwhile, cook lasagna as directed, drain.

In 13 x 9 x 2 baking pan, spread about 1 cup sauce, then alternate layers of lasagna, sauce, Ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.