MEATBALLS:

1/2 lb. ground chuck
1/4 lb. ground veal
2 tbsp. chopped onion
1 clove garlic, crushed
2 tbsp. chopped parsley
1 tsp. dried oregano
3/4 tsp. salt
Dash pepper
2 tbsp. grated Parmesan cheese
1 egg

TOMATO SAUCE:

1/4 c. olive or salad oil
1/4 c. chopped onion
1 clove garlic, crushed
1 (1 lb. 12 oz.) whole tomatoes, undrained
2 (6 oz.) cans tomato paste
2 tsp. dried oregano
1 tsp. dried basil
1 tbsp. sugar
2 tsp. salt
1 tsp. garlic powder
1/4 tsp. pepper
:
1/2 pkg. (1 lb. size) lasagna
1 lb. Mozzarella cheese, diced
1 lb. Ricotta cheese
1 c. grated Parmesan cheese

1. Meatballs: in medium bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.

2. Sauce: in hot oil in large, heavy skillet, brown meatballs; remove. Add onion, garlic, saute 5 minutes.

3. Add rest of sauce ingredients, with 1/2 cup water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1 1/2 hours, stirring occasionally.

4. Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.

5. In baking dish, layer half the ingredients: Lasagna, Mozzarella, Ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat. Bake 30 to 35 minutes. Makes 6 servings.