8 oz. lasagna noodles
1 lb. lean ground beef
1 tsp. garlic powder
1 med. onion, chopped
2 (8 oz.) cans tomato paste
1 1/2 c. water
2 tsp. salt
1/2 tsp. basil
8 oz. ricotta cheese
2 eggs, well beaten
1 tsp. oregano
1/2 tsp. parsley flakes
3/4 lb. shredded mozzarella cheese
1/4 c. Parmesan cheese

Brown ground beef in skillet with onion and garlic; pour off fat. Stir in tomato paste, water, salt and basil. Simmer 1/2 hour.

Meanwhile, cook noodles according to package directions.

In separate bowl, blend ricotta, eggs, oregano and parsley flakes. Spread a thin layer of sauce in the bottom of an oblong casserole; place a cooked noodle in the bottom of the dish and spread with ricotta cheese mixture, then sprinkle with mozzarella cheese. Roll up jelly roll fashion and place ruffled edge up in dish. Continue until all noodles are rolled.

Spoon sauce over and around noodles. Sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes. Allow to set 10 minutes before serving. Makes 8 servings.