| | Directions | | In a large skillet over medium heat, brown beef, onion, and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 teaspoon salt, diced tomatoes, and tomato paste. Simmer for 30 minutes. Preheat oven to 375°. In a large pot of boiling water, cook lasagna noodles for 8 minutes; drain. Lay noodles flat on towels, and blot dry. In a medium bowl, mix eggs, Ricotta, 1/2 cup Parmesan, parsley, and 1 teaspoon salt. Layer 1/3 of noodles in the bottom of a 9x13 baking dish. Cover the noodles with 1/2 Ricotta mixture, 1/2 Mozzarella, and 1/3 meat sauce. Repeat layers. Top with remaining noodles and meat sauce. Sprinkle with additional 1/4 cup Parmesan. Bake in preheated oven 30 minutes. |
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| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 1 onion, chopped |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon basil, chopped |
| - | | 1 teaspoon dried oregano |
| - | | 2 1/2 tablespoons brown sugar |
| - | | 2 teaspoons salt |
| - | | 1 can diced tomatoes (29 ounce can) |
| - | | 2 cans tomato paste (6 ounce cans) |
| - | | 10 lasagna noodles |
| - | | 2 Eggs, beaten |
| - | | 1 pint part-skim Ricotta cheese |
| - | | 3/4 cup Parmesan cheese, grated |
| - | | 2 tablespoons dried parsley |
| - | | 1 pound Mozzarella cheese, shredded |
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