1 lb. lean ground beef
3/4 c. onion, chopped
2 tbsp. vegetable oil
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
2 c. water
1 tbsp. parsley, chopped
2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
1/2 (8 oz.) pkg. lasagne noodles
1 lb. ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, oregano. Simmer uncovered, stirring for 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 noodles, sauce, ricotta, Mozzarella and Parmesan; end with sauce, Mozzarella and Parmesan. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes. Cut in squares to serve. Makes 8 servings.