1 lb. ground beef
3/4 c. chopped onion
2 tbsp. salad oil
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
2 c. water
1 tbsp. chopped parsley
2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
1/2 (8 oz.) pkg. lasagna
1 lb. ricotta cheese
8 oz. mozzarella cheese, shredded or thinly sliced
1 c. grated Parmesan cheese

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (cut with edge of spoon), pasta, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes.

In a 13"x9"x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagne (uncooked), sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, mozzarella and Parmesan cheese. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes.