1 lb. ground beef
3/4 c. chopped onion
2 tbsp. salad or olive oil
1 (1 lb.) can tomatoes
2 (6 oz. each) cans tomato paste
2 c. water
1 tbsp. chopped parsley
2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
8 oz. Mueller's lasagne
1 lb. ricotta cheese
8 oz. Mozzarella cheese, shredded or thinly sliced
1 c. grated Parmesan cheese

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put in blender or cut with edge or spoon), 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 baking 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. Allow to stand for 15 minutes. Cut in squares to serve. Makes 8 servings.