1 - 1 1/2 lbs. ground beef
3/4 c. chopped onion
2 tbsp. olive oil or salad oil
1 (16 oz.) can tomatoes
1 (12 oz.) can tomato paste
2 c. water
2 tsp. salt
2 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
6-8 lasagne noodles
1 lb. (16 oz.) Ricotta or cottage cheese
8 oz. Mozzarella cheese, shredded or thinly sliced
1 c. grated Parmesan cheese

Lightly brown beef and onion in oil. Drain. Add tomatoes (chopped), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano. Simmer, uncovered, on low; stir occasionally 20-30 minutes. Meanwhile, cook lasagne as directed; drain. In 13 x 9 x 2 inch baking pan, spread 1 cup sauce. Make alternate layers of lasagne, sauce, Ricotta, Mozzarella, and Parmesan, ending with sauce, Mozzarella, and Parmesan. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbling. Allow to stand 15 minutes. Makes 6-8 servings. Recipe may be doubled. Freezes well. Great for get-togethers and parties.