1 (15 oz.) Ricotta cheese
1 egg (slightly beaten)
1 c. grated Parmesan cheese
12 oz. Mozzarella cheese
16 oz. lasagna (you do not need to cook noodles before baking)

MEAT SAUCE:

1 lb. ground beef
1 c. chopped onion
3 cloves garlic, minced
1/2 c. chopped parsley
2 cans (28 oz.) tomatoes
1 can (6 oz.) tomato paste
2 tsp. sugar
2 tsp. dried basil leaves
1 1/2 tsp. salt
1 tsp. dried oregano leaves
1/4 tsp. pepper

In a bowl stir together Ricotta, egg and 3/4 cup of the Parmesan cheese.

In 13x9x2 inch roasting pan spread 1 1/2 cups of meat sauce. Layer 1/3 of lasagna noodles, 2 cups sauce, 1/2 of Ricotta mixture and 1/3 of Mozzarella. Repeat once. Top with remaining noodles, sauce and Mozzarella and Parmesan cheese. Bake in 350 degree oven for 50 minutes or until bubbly. Makes 12 servings.

Meat Sauce: In 5 quart Dutch oven heat 2 tbsp. vegetable oil over medium heat. Add ground beef, onion, garlic and parsley. Stirring frequently, cook 10 minutes or until beef is browned. In blender, blend tomatoes about 30 seconds. Add to beef mixture. Stir in tomato paste, sugar, basil leaves, salt, oregano and pepper. Bring to a boil. Reduce heat, simmer, stirring occasionally, 45 minutes.