1 lb. ground beef
1 med. onion, minced
1 clove garlic, chopped
1 tsp. chopped parsley
2 tbsp. salad or olive oil
2 (6 oz. each) cans tomato paste
2 c. water
1/2 tsp. salt
1/2 tsp. pepper
8 oz. RONCO lasagna
2 eggs
3/4 lb. Ricotta, or creamed cottage cheese
3/4 lb. Mozzarella cheese, sliced
Grated Parmesan cheese

In large heavy pan, brown ground beef in oil with onion, garlic, and parsley. Add tomato paste, 2 cups water, salt and pepper and simmer for 1 hour.

Meanwhile, cook lasagna as directed on package. Mix together eggs and Ricotta or cottage cheese. In 13 x 9 x 2 inch baking pan spread about 1/2 cup sauce, then alternate layers of lasagna, sauce, Ricotta and egg mixture, and Mozzarella until baking pan is filled. Top with sauce and sprinkle with Parmesan cheese. Bake in a moderate oven (375 degrees) about 30 minutes, or until heated through. Makes 8 servings.