In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 tsp salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels and blot dry. In a medium bowl, mix together eggs, ricotta, parmesan, parsley and 1 tsp salt.
Layer1/3 of the lasagna noodles in the bottom of a 9 by 13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinle additional parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Can be made a day ahead and refrigerated overnight.
Originally Submitted
4/27/2009
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