• 9 to 10 (8 oz) Lasagne Noodles
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon pepper
• 1 can (14 1/2 to 16 oz) whole tomatoes in juice, undrained
• 1 container (15 oz) ricotta cheese
• 1 cup grated parmesan cheese
• 1 lb ground meats beef/sausage/ground pork 
• 1 tablespoon chopped parsley
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 2 cans (6 oz each) tomato paste
• 2 cups water
• 2 tablespoons olive oil
• 2 teaspoons salt
• 3/4 cup chopped onion
  

Directions

In 4-quart saucepot heat olive oil over medium heat. Add ground meat and onion; stirring frequently, cook until onions are tender. Add undrained tomatoes, finely chopped, water, tomato paste, parsley, salt, sugar, garlic powder, pepper, and oregano.

 Stirring occasionally, simmer uncovered 30 minutes. Meanwhile, cook lasagna as label directs; drain. In 13 x 9 x 2-inch baking pan spread about 1 cup sauce. 

Alternate layers of lasagna noodles, ricotta, sauce, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan. Bake in 350°f oven for 40 to 50 minutes until lightly browned and bubbling. Let stand 15 minutes before serving.