1/2 c. minced onion
1 lb. ground round
2 tbsp. salad oil
2 clove garlic
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
2 tbsp. parsley
1 (16 oz.) can stewed tomatoes
1/4 tsp. basil
1 (6 oz.) can tomato paste
1 tsp. sugar
1/2 c. Parmesan cheese
1 lb. sliced Mozzarella
1 lb. Ricotta cheese
1/4 lb. lasagna noodles
1 egg (optional)

Saute onion in oil. Add meat and brown; drain. Slice garlic; mix with salt. Add to meat with pepper, oregano, parsley, tomatoes, basil, tomato paste, sugar and 2 tablespoons of Parmesan cheese. Simmer 30 minutes.

Cook lasagna according to package directions; drain. Cover with cold water. Place 1/3 of the meat sauce, half the noodles, half the Mozzarella, half the Ricotta (an egg, scrambled and mixed with the Ricotta, will allow for easy spreading), and 2 tablespoons of Parmesan cheese in layers in 12x8x2 inch pan. Repeat layers. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at 350 degrees for 40 minutes. Serves 6-8.