Beverly's Lasagna

Recipe from: Beverly (LA's mom)

1 diced onion
1/2 tsp. garlic powder
1.5 lbs ground beef
3Tbsp. parsley
1 tsp. basil
1.5 tsp. salt
1/2 tsp. pepper
1 14oz can of petite diced tomatoes
1 6oz can tomato paste
1 lb mozzarella cheese
1 pkg. lasagna noodles
Parmesan cheese

LA adds:
1 14oz can of petite diced tomatoes
1 14oz can of tomato sauce

Brown beef and onions. Drain if necessary. Add parsley, garlic, basil, salt, pepper, tomatoes, paste, and sauce. Cover and cook 40 minutes. Cook noodles in salted boiling water for 11-12 minutes or according to the box. Preheat oven to 375 degrees. Arrange in layers: noodles, meat sauce, cheese, ending with sauce on top. Top with Parmesan cheese and bake 20 minutes or until bubbly.

**I (Beverly) do not put Parmesan on until right before it is ready to out of the over, 5 minutes or so until ready.

**This recipe freezes very well. It is a great recipe to double since it takes a while to cook as well. I (LA) usually use loaf pans and 1 recipe makes about 4 pans of lasagna, but as my family is getting bigger and eats more, I will probably start using 8x8 pans. You should being to get about 2 pans out of 1 recipe. It all depends how you layer. Any extra sauce there is I freeze for spaghetti.

**If you want to cook it frozen, then it takes about an hour or so. I would leave it covered with foil until the last 20 minutes or so.