1 lb. ground beef
3/4 c. chopped onion
2 tbsp. salad oil
1 (16 oz.) can tomatoes
2 (6 oz.) 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
1 pkg. lasagna noodles
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 onions in oil. Add tomatoes (cut- up), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.

Simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne noodles as directed; drain. In a 13 x 9 x 2 baking pan, spread about 1 cup of sauce. Then alternate layers of lasagne, sauce, Ricotta cheese, Mozzarella cheese, and Parmesan cheese.

Bake at 350 degrees for 40-50 minutes until lightly browned and bubbly. Allow to stand for 15 minutes, then cut in squares and serve.