| | Directions | | 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, and oregano; simmer uncovered, stirring occasionally, about 30 minuets. Meanwhile cook lasagna as directed; drain. In 13X9X2" baking pan, spread about 1 C. sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella, and Parmesan. Bake at 350° for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes. Cut into squares to serve. Makes 8 servings. |
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| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 3/4 cup chopped onion |
| - | | 2 tablespoons salad or olive oil |
| - | | 1 can tomatoes (1 lb can) |
| - | | 2 cans each tomato paste (6 ounce cans) |
| - | | 1 tablespoon chopped parsley |
| - | | 2 teaspoons salt |
| - | | 1 teaspoon sugar |
| - | | 1 teaspoon garlic powder |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon oregano leaves |
| - | | 1/2 package Muellers lasagna (8 ounce package) |
| - | | 1 pound ricotta cheese |
| - | | 8 ounces mozzarella cheese, shredded or finely sliced |
| - | | 1 cup grated Parmesan cheese |
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