Classic Cheesy Lasagna

This is very good and easy to make. It comes from my 1981 cookbook "Favorite Brand Name Recipes". I have been making this for years. It is a favorite of my family. Please note that I alter some of the ingredients to my taste. I usually add more parsley, oregano, garlic powder, so alter to your taste. Enjoy!

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 pan

Ingredients

• 1  lb ground beef
• 3⁄4 cup  chopped onion
• 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)
• 1 (1 lb) 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
• 8  ounces  lasagna noodles
• 1  lb ricotta cheese
• 8  ounces mozzarella cheese (shredded or thinly sliced)
• 1  cup  grated parmesan cheese

Directions

1. In large heavy pan, lightly brown beef and onion in oil.
2. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.
3. Simmer uncovered, stirring occasionally, 30 minutes.
4. Meanwhile cook lasagna as directed on package.
5. Drain lasagna.
6. In 13x9x2-inch baking pan, spread about 1 cup sauce.
7. Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese.
8. Bake at 350°F for 40-50 minutes until lightly brown and bubbly.
9. Allow to stand 15 minutes; cut in squares to serve.