Mueller'S Classic Lasagna

• 1 pound ground beef
• 3/4 cup chopped onion
• 2 tablespoons salad or olive oil
• 1 (15-ounce) can tomatoes
• 2 (6-ounce) cans 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
• 1/2 package (8 ounces) Mueller's lasagna noodles
• 1 pound ricotta
• 8 ounces mozzarella cheese, shredded or thinly sliced
• 1 cup grated Parmesan cheese

1. In a 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, about 30 minutes. Meanwhile, cook lasagne noodles as directed on box; drain. In a 13x9-inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagne noodles, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.
2. Bake at 350u0b0F for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.

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

Taken from www.epicurious.com/recipes/food/views/muellers-classic-lasagna (may not work)