Classic Lasagne

1 pound ground beef
3/4 cup chopped onion
2 tablespoons salad or olive oil
1 can (1-pound) tomatoes
2 cans (6-ounces each) tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
1 tablespoon salt
1 tablespoon salad or olive oil
4 to 6 quarts boiling water
box of Barilla's no boil lasagna
1 pound ricotta cheese
8 ounces Mozzarella cheese, shredded or thinly sliced
1 cup grated Parmesan cheese

In large heavy pan, lightly brown beef and onion in 2
tablespoons oil. Add tomatoes (put thru a blender or cut with
edge of spoon), tomato paste, 2 cups of water, parsley, 2
teaspoons salt, sugar, garlic powder, pepper, and oregano;
simmer uncovered, stirring occasionally, about 30 minutes.



In 13x9x2-inch baking pan, spread about 1 cup sauce. Then
alternate layers of lasagne, sauce, ricotta, Mozzarella and
Parmesan cheese, ending with sauce, Mozzarella and Parmesan.
Bake at 350 F. for 40 to 50 minutes until lightly browned and
bubbling. Allow to stand for 15 minutes; cut in squares to
serve.

Yield: 8 servings