1 1/2 lb. ground round
1 clove garlic, crushed
3 cans tomato puree (10 oz. cans)
3 tsp. salt
1 tsp. sugar
1 tsp. oregano
1 lg. chopped onion
1 1/2 c. water
1 can tomato paste (6 oz.)
1 tsp. flaked parsley
1 tsp. basil
1/4 tsp. pepper

Saute meat, onion and garlic together until brown. Add remaining ingredients, simmer over low heat 2 hours. 1 lb. mozzarella cheese 1/4 c. Parmesan cheese 1 1/2 lb. ricotta cheese 1 beaten egg

Cook noodles as directed on package (adding a few drops of cooking oil to the water will keep noodles from sticking together). Drain noodles and dry thoroughly. Mix ricotta cheese and beaten egg.

Spread thin layer of sauce over bottom of 11 x 15 inch baking dish. Arrange lasagna over sauce. Spoon some of the ricotta cheese and egg mixture over the noodles. Cover with a layer until all ingredients except the sauce are used. There should be about 3 layers. Top with remaining sauce and Parmesan cheese. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving. Yield 12-15 servings.