Classic Lasagna

Instructions

In large heavy pan lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes. Meanwhile cook lasagne as directed; drain. In 13x9x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean. Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings. I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite.

• ground beef Notes: 1 lb
• chopped onion Notes: 3/4 cup
• salad oil or 2 tablespoons olive oil Notes: 2 tablespoons
• can crushed tomatoes Notes: 1, 1 lb
• cans tomato paste Notes: 2, 6 ounce
• water Notes: 2 cups
• chopped parsley Notes: 1 tablespoon
• salt Notes: 2 teaspoons
• sugar Notes: 1 teaspoon
• garlic powder Notes: 1 teaspoon, I use real clove garlic, minced
• black pepper Notes: 1/2 teaspoon
• oregano leaves Notes: 1/2 teaspoon
• lasagna noodles Notes: 4 ounces
• ricotta cheese Notes: 1 lb
• shredded mozzarella cheese Notes: 8 ounces, I like it cheesey, so I use more
• grated parmesan cheese Notes: 1 cup