In large, heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagna as directed; drain. In 13 x 9 x 2 inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagna, sauce, Ricotta, Mozzarella, and Parmesan. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbling. Allow to stand 15 minutes; cut in squares to serve. Makes 8 servings.