1 lb. ground beef
3/4 c. chopped onion
2 tbsp. salad/olive oil
1 can (1 lb.) tomatoes
2 cans (6 oz.) 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.) Muellers lasagna
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 lasagna as directed; drain. In 13x9x2 inch 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 350 degrees F. for 40 to 50 minutes until lightly browned and bubbling - allow to stand for 15 minutes; cut in squares to serve.