Ingredients

• 1 Lb. ground beef
• 3/4 cup chopped onion
• 1 1-lb can tomatoes
• 2 6-oz. cans tomato paste
• 2 cups water
• 1 Tbsp. chopped parsley
• 1 or 2 tsp. salt
• 1 tsp. sugar
• 1 tsp. garlic powder OR
• 3/4 tsp. garlic salt
• 1/4 to 1/2 tsp. pepper
• 1/2 tsp. oregano leaves
• 8 oz. lasagne
• 1 lb. ricotta cheese
• 8 oz. mozzerella cheese grated or sliced
• 1 cup grated parmesan cheese, if desired

Method

1. Remove the ricotta cheese from the refrigerator so that it will be easier to spread later on. Brown the ground beef in a large heavy pan. Drain off the grease and dispose of it. Sprinkle the meat with garlic powder or salt, chopped onion and continue to brown a little longer. Add tomatoes (cut into fourths), paste, water, parsley, salt, sugar, pepper and oregano; simmer uncovered stirring occasionally about 30 minutes.
2. Cook the lasagne according to the directions on the container, while the sauce is simmering. In a 13 x 9 x 2 inch pan or dish, spread 1 or 1 1/2 cups sauce. Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesan. Bake at 350 degrees for 40-50 minutes or until lightly browned and bubbling. Allow to stand for 10 to 15 minutes. Cut in squares to serve. Serves 8