Baked Lasagna

1 lb Italian Style Lasagna Noodles
4 qt Water; boiling
1 tb Cooking oil
1 tb Salt
3 tb Olive oil
1 lb Beef; chopped
1/2 c Onion; chopped
1/2 ts Garlic powder
2 ts Minced parsley
12 oz Tomato paste
2 1/2 c Water
1 1/2 ts Salt
1/2 ts Black pepper
1 lb Ricotta cheese
3/4 c Grated Parmesan cheese mozzarella cheese
1 pn Oregano
1 tb Worcestershire sauce

Boil lasagne noodles in 4 quarts boiling water with a tablespoon of cooking oil and a tablespoon of salt added, for 12 minutes. Stir gently. Drain. Add one tablespoon of olive oil to keep from sticking. Let cool.

Saute beef and onion in 2 tablespoons olive oil. Add tomato paste, spices, 1 1/2 teaspoons salt, water and simmer 25 minutes.

In a large shallow well greased baking dish, spread several spoonfuls of sauce; then alternate layers of lasagne, sauce, ricotta and Parmesan and mozzarella cheeses, ending with sauce and Parmesan cheese. Bake 20 minutes in 350F oven. Cut in squares.

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