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, ½ 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

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 ½ 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 71/2 CUPS.