Classic Lasagna

• 1 lb. ground beef
• 3/4 c. chopped onion
• 2 Tbsp. salad or olive oil
• 1 (1 lb.) can tomatoes
• 2 (6 oz.) cans tomato paste
• 2 c. water
• 1 Tbsp. chopped parsley
• 2 tsp. salt
• 4 oz. mushroom, fresh or canned (optional)
• 1 tsp. sugar
• 1 tsp. garlic powder
• 1/2 tsp. pepper
• 1/2 tsp. oregano leaves
• 8 oz. lasagna noodles
• 8 oz. Mozzarella cheese, shredded or thinly sliced
• 1 lb. Ricotta or cottage cheese
• 1 c. grated Parmesan cheese

1. In large heavy pan, lightly brown beef and onion in oil.
2. Add tomatoes (put through blender or cut with edge of spoon), paste, water, mushrooms, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes.
3. Meanwhile, cook lasagna noodles as directed; drain.
4. In 13 x 9 x 2-inch baking pan, spread about 1 cup sauce.
5. Then alternate layers of lasagna, sauce, Ricotta, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan.

ground beef, onion, salad, tomatoes, tomato paste, water, parsley, salt, mushroom, sugar, garlic powder, pepper, oregano, lasagna noodles, mozzarella cheese, ricotta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267816 (may not work)