1 lb. ground beef
2 tbsp. oil (not necessary)
2 cans tomato paste
1 tbsp. chopped parsley
1 tbsp. sugar
1/2 tsp. pepper
1/2 pkg. lasagne noodles
8 oz. Mozzarella, grated
3/4 c. chopped onion
1/2 qt. home canned tomatoes
2 c. water
2 tsp. salt
1 tsp. garlic powder
1/2 tsp. oregano leaves
1 lb. Ricotta cheese
1 c. Parmesan cheese

In large heavy pan, lightly brown ground beef and onion. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne as directed; drain.

In 13 x 9 x 2 inch pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, Ricotta, Mozzarella, and Parmesan. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbling.

(If cover with foil until the last 10 minutes of baking time). Allow to stand 15 minutes before cutting. 8 servings. Do not cover with foil to store in refrigerate. The acid in the tomatoes eats holes in the foil.