1 lb. lean ground beef
3/4 c. chopped onion
1 can (1 lb.) tomatoes
2 cans (6 oz. each) tomato paste
1 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 pkg. lasagna
1 lb. Ricotta cheese
8 oz. or more Mozzarella cheese, shredded
1 c. grated Parmesan cheese

In large heavy pan, lightly brown beef and onion. Drain. Add tomatoes (cut with edge of spoon), 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 a little of the 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 browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.