1 lb. ground beef
3/4 c. onion
2 tbsp. salad or olive oil
1 can (1 lb.) tomatoes
2 cans (6 oz. each) 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
1/2 pkg. (8 oz.) lasagne noodles
1 lb. ricotta cheese
8 oz. mozzarella cheese, shredded
1 c. grated Parmesan cheese

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through 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 lasagne as directed; drain. In 13 x 9 x 2 inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbly. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.