1 ½ lbs lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tbs fresh basil, chopped
1 tsp dried oregano
2 tbs brown sugar
1 ½ tsp salt
1 (29 oz) can diced tomatoes
2 (6 oz) cans tomato paste
12 lasagna noodle
2 eggs, beaten
1 pint part-skim ricotta cheese
½ cup parmesan cheese, grated
2 tbs dried parsley
1 tsp salt
1 lb mozzarella cheese, shredded
2 tbs parmesan cheese, grated

In a skillet over medium heat, brown ground beef, onion and garlic.

Drain fat.

Mix in basil, oregano, brown sugar, 1 ½ tsp salt, diced tomatoes and tomato paste.

Simmer for 30-45 minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Bring a large pot of lightly salted water to a boil.

Add lasagna noodles, and cook for 5-8 minutes, or until al dente.

Drain.

Lay noodles flat on towels and blot dry.

In a medium bowl, mix together eggs, ricotta, ½ cup parmesan cheese, parsley and 1 tsp salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9”x13” baking dish.

Cover noodles with ½ ricotta mixture, ½ of the mozzarella cheese and 1/3 of the sauce.

Repeat.

Top with remaining noodles and sauce.

Sprinkle additional parmesan cheese over the top.

Bake in the preheated oven 30 minutes.
Let stand 10 minutes before serving.

8 servings