Ingredients:

• 1 ½ pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh basil
• 2 ½ teaspoons salt, divided
• 1 teaspoon dried oregano
• 12 dry lasagna noodles
• 1 pint part-skim ricotta cheese
• ½ cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 tablespoons dried parsley
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Cooking Instructions:

1. Gather all ingredients.
2. Cook and stir ground beef, onion, and garlic in a large skillet over medium heat for 5 minutes; drain fat.
3. Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Simmer meat sauce, stirring occasionally, for 30 to 45 minutes.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Lay noodles flat on towels; blot dry.
6. Mix together ricotta, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a medium bowl.
7. Layer 1/3 of the noodles in the bottom of a 9×13-inch baking dish. Cover with 1/2 of the ricotta mixture.
8. Cover the ricotta mixture with 1/2 of the mozzarella cheese, and 1/3 of the meat sauce.
9. Repeat. Top with remaining noodles and meat sauce. Sprinkle 2 tablespoons Parmesan cheese over the top.
10. Bake in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.

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