Ingredients
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1 lb ground beef
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3/4 cup chopped onion
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2 tablespoons salad oil (recipe calls for but I do not use) or 2 tablespoons olive oil (recipe calls for but I do not use)
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1 (1 lb) can tomatoes
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2 (6 ounce) cans tomato paste
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2 cups water
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1 tablespoon chopped parsley
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2 teaspoons salt
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1 teaspoon sugar
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1 teaspoon garlic powder
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1/2 teaspoon pepper
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1/2 teaspoon oregano leaves
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8 ounces lasagna noodles
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1 lb ricotta cheese
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8 ounces mozzarella cheese (shredded or thinly sliced)
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1 cup grated parmesan cheese
Instructions
- In large heavy pan, lightly brown beef and onion in oil.
- Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.
- Simmer uncovered, stirring occasionally, 30 minutes.
- Meanwhile cook lasagna as directed on package.
- Drain lasagna.
- In 13x9x2-inch baking pan, spread about 1 cup sauce.
- Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese.
- Bake at 350°F for 40-50 minutes until lightly brown and bubbly.
- Allow to stand 15 minutes; cut in squares to serve.