LASAGNA

1/4 CUP OIL
½ LB. GROUND ROUND
1 SMALL ONION, CHOPPED
1 CLOVE GARLIC, CRUSHED
1 CAN (28 OZ) TOMATOES
1 CAN (6 OZ) TOMATO PASTE
3 TBSP. GRATED PARMESAN CHEESE
1 TBSP. PARSLEY FLAKES
1 TSP. SALT
1/4 TSP. PEPPER
1/4 TSP. BASIL

IN A LARGE FRYING PAN, BROWN GROUND ROUND, ONION, AND GARLIC IN OIL. ADD REMAINING INGREDIENTS AND MIX WELL. COVER AND SIMMER FOR 45 MINUTES, STIRRING OCCASIONALLY.

1 PKG. (12 OZ) LONG LASAGNE
½ LB. RICOTTA
½ LB. MOZZARELLA CHEESE, GRATED
½ CUP GRATED PARMESAN CHEESE

COOK NOODLES ACCORDING TO DIRECTIONS ON PACKAGE. BUTTER A 3 QUART OBLONG BAKING DISH AND SPOON A LITTLE SAUCE ON THE BOTTOM. ARRANGE HALF THE NOODLES OVER THE SAUCE. SPREAD HALF THE RICOTTA AND HALF THE MOZZARELLA CHEESE OVER THE NOODLES; TOP WITH HALF THE MEAT SAUCE. REPEAT LAYERS. TOP WITH THE PARMESAN CHEESE. BAKE, UNCOVERED, AT 350 DEGREES FOR 30 MINUTES OF UNTIL THOROUGHLY HEATED. REMOVE FROM OVEN AND LET STAND FOR 10 MINUTES BEFORE SERVING.

SERVE WITH A GREEN SALAD AND CRUSTY BREAD.