1 lb. ground beef
3/4 c. chopped onion
2 tbsp. salad or olive oil
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
2 c. water
1 tbsp. chopped parsley
2 tbsp. salt
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
1/2 (8 oz.) pkg. lasagna
1 lb. Ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

In large, heavy pan, lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally for 30 minutes. Meanwhile, cook lasagne as directed on box; then drain.

In 13 x 9 x 2 inch baking pan, spread one cup of the sauce. Then alternate layers of lasagne, sauce, Ricotta, Mozzarella, and Parmesan cheese. Top with sauce, Mozzarella, and Parmesan. Bake at 350 degrees for 40-50 minutes or until lightly browned and bubbling. Allow to stand for 15 minutes. Cut in square to serve.