CLASSIC LASAGNA

1 CONTAINER (15 OZ) RICOTTA CHEESE
1 EGG SLIGHTLY BEATEN
1 CUP GRATED PARMESAN CHEESE
MEAT SAUCE (RECIPE FOLLOWS)
16 OZ MUELLERS LASAGNA NOODLES , COOKED 7 MINUTES, DRAINED
12 OUNCES SHREDDED MOZZARELLA CHEESE

IN BOWL STIR TOGETHER RICOTTA, EGG, AND 3/4 CUP OF THE PARMESAN CHEESE. IN 13 X 9 X 2 INCH ROASTING PAN SPREAD 1-1/2 CUPS OF THE MEAT SAUCE. LAYER 1/3 OF THE LASAGNA NOODLES, 2 CUPS SAUCE, 1/2 OF THE RICOTTA MIXTURE AND 1/3 OF THE MOZZARELLA CHEESE. REPEAT ONCE. TOP WITH REMAINING NOODLES, SAUCE AND MOZZARELLA AND PARMESAN CHEESE. BAKE IN 350 DEGREE OVEN 50 MINUTES OR UNTIL BUBBLY. MAKES 12 SERVINGS.

MEAT SAUCE

1 POUND GROUND BEEF
1 CUP CHOPPED ONION
2 CLOVES GARLIC
1/2 CUP CHOPPED PARSLEY
2 CANS (28 OUNCES EACH) TOMATOES
1 CAN OF TOMATO PASTE (6 OUNCES)
2 TEASPOONS SUGAR
2 TEASPOONS DRIED BASIL LEAVES
1-1/2 DRIED OREGANO LEAVES
1-1/2 TEASPOONS SALT
1/4 TEASPOON PEPPER

IN 5 QUART DUTCH OVEN HEAT 2 TABLESPOONS MAZZOLA CORN OIL OVER MEDIUM HEAT. ADD 1 POUND GROUND BEEF, 1 CUP CHOPPED ONION, 2 CLOVES GARLIC, MINCED, AND 1/2 CUP CHOPPED PARSLEY. STIRRING FREQUENTLY COOK ABOUT 10 MINUTES OR UNTIL MEAT IS BROWNED. IN BLENDER CONTAINER, PLACE 2 CANS (28 OUNCES EACH) TOMATOES. COVER. BLEND ON HIGH SPEED 30 SECONDS OR UNTIL FINELY CHOPPED. ADD TO BEEF MIXTURE. STIR IN ONE CAN OF (6 OUNCES) TOMATO PASTE, 2 TEASPOONS SUGAR, 2 TEASPOONS DRIED BASIL LEAVES, 1-1/2 TEASPOONS SALT, 1 TEASPOON DRIED OREGANO LEAVES, AND 1/4 TEASPOON PEPPER. BRING TO BOIL. REDUCE HEAT AND SIMMER, STIRRING OCCASIONALLY, 45 MINUTES. MAKES 7-1/2 CUPS.