1 lb. ground beef
1 sm. onion, diced
2 tbsp. olive oil
1 lg. can of crushed, peeled tomatoes
1 lg. can paste (18 oz.)
2 c. water
1/2 c. red wine
1 tbsp. parsley
2 tsp. salt
1 to 2 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 to 1 tsp. oregano leaves
16 oz. pkg. lasagna noodles
2 lbs. ricotta cheese
1 1/2 lb. Mozzarella cheese (grated)
1 c. grated Parmesan and Romano cheese

In a skillet, lightly brown seasoned meat and onion in oil. Drain. Add tomatoes, paste, water, wine and spices. Simmer uncovered about 1/2 hour. While sauce is cooking, cook lasagna and drain. Using a 13 x 9 x 2 inch baking dish, cover bottom with sauce and begin to form layers. Start with lasagna then sauce, ricotta, Mozzarella, and grated cheeses. End with sauce. Top with remaining Mozzarella and grated cheeses. Bake at 350 degrees for 40 to 50 minutes or until cheeses on top are lightly browned. Allow to stand 15 minutes before cutting.

NOTE: Use only whole milk cheeses. May top with part skim if desired.