1/2 lb. ground chuck
1/4 lb. ground veal or pork
2 tbsp. chopped onion
1 clove garlic, crushed
2 tbsp. chopped parsley
1/3 tsp. dried oregano
3/4 tsp. salt
Dash of pepper
2 tbsp. grated Parmesan cheese
1 egg

In medium bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.

TOMATO SAUCE:

1/4 c. olive or salad oil
1/4 c. chopped onion
1 clove garlic, crushed
1 (1 lb. 12 oz.) can whole tomatoes, undrained
2 (6 oz.) cans tomato paste
2 tsp. dried oregano
1 tsp. dried basil
1 tbsp. sugar
2 tsp. salt
1 tsp. garlic powder
1/4 tsp. pepper

In hot oil in large, heavy skillet, brown meatballs; remove. Add onions, garlic, and saute 5 minutes. Add rest of sauce ingredients with 1/2 cup water and meatballs; stir to mix. Bring to boiling, reduce heat; simmer, uncovered 1 1/2 hours, stirring occasionally. 1 lb. Mozzarella cheese, diced 1 lb. ricotta cheese 1 c. grated Parmesan cheese

Heat oven to 350 degrees. Grease 13 x 9 x 2 baking dish. Cook lasagna as label directs. Drain, rinse in water. In baking dish, layer half of the ingredients, lasagna, Mozzarella, ricotta, sauce with meatballs, Parmesan cheese. Repeat. Bake 30-35 minutes. Makes 6 servings.