1 1/4 lbs. ground beef
3/4 c. chopped onions
2 tbsp. salad oil
1 (1 lb.) can tomatoes
2 cans (12 oz. total) tomato paste
2 c. water
1 tbsp. chopped parsley
2 tsp. salt (opt.)
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. red pepper or black pepper
1/2 tsp. oregano leaves
1/2 pkg. lasagna
1 lb. ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

In large heavy pan, lightly brown beef and onions in oil. Add tomatoes and tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer, uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagna as directed; drain. In 13"x9"x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, Ricotta, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Serves 8.