1 lb ground beef
3/4 cup chopped onions
2 tablespoons salad oil or olive oil
1 American Garden can crushed tomatoes
1/2 American Garden can of pasta sauce
2 cups water
1 tablespoon American Garden parsley
2 teaspoons American Garden salt
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon American Garden black pepper
1/2 teaspoon American Garden oregano leaves
4 ounces lasagne pasta
1 lb ricotta cheese
8 ounces shredded mozzarella cheese
1 cup grated parmesan cheese

1. In large heavy pan lightly brown beef and onion in oil.

2. Add tomatoes, pasta sauce, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.

3. Meanwhile cook lasagne as directed; drain.

4. In 13x9x2" baking pan, spread about 1 cup sauce.

5. Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesan.

6. Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.

7. Allow to stand for 15 minutes; cut in squares to serve.

8. Makes 8 servings.

9. I make this a lot and serve with Italian garlic bread and salad.

10. It always gets a rave review, especially if the mozzarella strings with every bite.