This recipe was clipped from packaging of some kind, likely a box of Mueller’s lasagna noodles since it’s a specified ingredient. Date unknown. I’ve typed it below along with a scanned copy.
Classic Lasagne
1 pound ground beef
3/4 cup chopped onion
2 tablespoons salad or olive oil
1 can (1 pound) tomatoes
2 cans (6 ounces each) tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
8 ounces Mueller’s lasagne
1 pound ricotta cheese
8 ounces Mozzarella cheese, shredded or thinly sliced
1 cup grated Parmesan cheese
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagne as directed; drain. In 13x9x2″ baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan. Bake at 350°F. for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.