Lasagna

2 pound Ground Beef

1 can (28 ounces) Diced Tomatoes

2 teaspoons Garlic Powder

1-1/2 teaspoons Oregano

1 teaspoon Basil

2 cups Ricotta Cheese

1/2 cup grated Parmesan Cheese

16 ounces Lasagna Noodles, uncooked

1/2 cup grated Parmesan Cheese

one 12 ounce can of Tomato Paste

3/4 cup Water

12 ounces shredded Mozzarella Cheese

In Dutch oven or a large skillet, cook and stir beef until brown.

Drain off fat. Add tomatoes; break up with fork. Stir in tomato

paste, water, garlic oregano, and basil. Heat to boiling, stirring

occasionally. Reduce heat; simmer uncovered for 20 minutes or

until mixture is consistency of spaghetti sauce.

Heat oven to 350°. Stir together ricotta cheese and 1/2 cup

parmesan cheese. Set aside 1 cup of the meat sauce and 1/2

cup of mozzarella cheese. In an ungreased baking pan, 13 x 9 x

2 inches, put a layer of meat sauce on the bottom of the pan.

After that, alternate layers of 1/3 each noodles, remaining meat

sauce, remaining mozzarella cheese and the ricotta cheese

mixture.

Spread reserved meat sauce over top; sprinkle with a 1/2 cup

parmesan cheese. Sprinkle reserved mozzarella cheese across

lasagna.

Bake uncovered 30 - 45 minutes. Let stand 20 - 25 minutes before cutting.

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