3 qt. water
2 tsp. salt
1 tbsp. vegetable oil
8 oz. lasagna noodles

SAUCE:

1 lb. ground beef
1 tbsp. olive oil
1 med. onion, finely diced
1 clove garlic, minced
1 (28 oz.) can peeled Italian tomatoes
1 (6 oz.) tomato paste
1/2 tsp. crumbled dried oregano
1/2 tsp. crumbled dried sweet basil
1 tsp. sugar

FILLING:

8 oz. ricotta or box cheese
8 oz. Mozzarella cheese, grated
1/2 c. Parmesan cheese

PREPARE PASTA: Combine water and salt in large kettle. Float oil on surface of water. Bring to boil. Slowly add noodles a few at a time; cook 15 minutes or until tender. Rinse and arrange on toweling to drain.

Meanwhile, prepare sauce. Brown beef in large skillet. Remove from pan; pour off drippings. Add oil to skillet; saute onion and garlic over low heat 5 minutes. Add tomatoes, broken up with fork, tomato paste and seasonings. Stir well, add meat to sauce. Cook over low heat until thick.

Lightly greased 9x13x2 inch baking dish. Ladle 3/4 cup sauce into dish. Top with 1/3 of noodles, half of the ricotta and half of Mozzarella cheeses. Add layer of sauce and 1/3 of noodles, remaining ricotta and Mozzarella. Top with more sauce, add remaining noodles. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or baked through. Yield: 6 servings.