1 lb. ground beef
3/4 c. onion, chopped
2 tbsp. olive oil
1 can (1 lb.) tomatoes
2 cans (6 oz.) tomato paste
2 c. water
2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano
1/2 pkg. (8 oz.) lasagne noodles
1 lb. Ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. Parmesan cheese

In heavy pan lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato 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 of sauce. Then alternate layers of lasagna, sauce, Ricotta, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees for 40-50 minutes until lightly brown and bubbly. Allow to stand for 15 minutes. Cut in squares to serve.