1 (15 oz.) container Ricotta cheese
1 egg, slightly beaten
1 c. grated Parmesan cheese
16 oz. lasagne, cooked and drained
12 oz. Mozzarella cheese, sliced or shredded
Meat Sauce (recipe follows)

In bowl stir together Ricotta, egg and 3/4 cup of Parmesan cheese in 13 x 9 x 2 inch roasting pan. Spread 1 1/2 cups of meat sauce. Layer 1/3 of lasagne noodles, 2 cups sauce, 1/2 of the Ricotta mixture and 1/3 of the Mozzarella cheese. Repeat once. Top with remaining noodles, sauce and Mozzarella and Parmesan cheeses. Bake in 350 degree oven 50 minutes or until bubbly. Serves 12.

MEAT SAUCE:

In 5 quart Dutch oven heat 2 tablespoons corn oil over medium heat. Add 1 pound ground beef, 1 cup chopped onion, 3 cloves garlic, minced and 1/2 cup chopped parsley. Stirring frequently, cook about 10 minutes or until beef is browned. In blender place 2 (28 ounce each) tomatoes, cover. Blend until finely chopped. Add to beef mixture. Stir in 1 can 6 ounce tomato paste, 2 teaspoons sugar, 2 teaspoons basil leaves or flakes, 1 1/2 teaspoons salt, 1 teaspoon oregano leaves, 1/4 teaspoon pepper. Bring to boil. Reduce, simmer, stirring occasionally for 45 minutes.