1 lb. ground beef
3/4 c. chopped onions
2 tbsp. oil (salad, olive or Crisco)
1 can (1 lb.) tomatoes
2 cans (6 oz. each) tomato paste
2 c. water
1 tbsp. chopped parsley
2 tsp. salt
1 tsp. sugar (more if desired)
1 tsp. garlic powder (more if desired)
1/2 tsp. pepper
1/2 tsp. oregano leaves
1/2 pkg. (8 oz.) lasagne noodles
1 lb. ricotta cheese
8 oz. mozzarella cheese, shredded
1 c. grated Parmesan cheese

In large pan lightly brown beef and onions in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagne noodles; drain.

In 13 x 9 x 2 inch baking pan, spread about 1 cup sauce, then alternate layers of noodles, sauce, ricotta, mozzarella and Parmesan, ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40-45 minutes until lightly brown and bubbling. Before cutting, allow to stand 15 minutes.