American Lasagna

• lbs lean ground beef↗1 1⁄2 lbs
• onion, chopped↗1
• garlic cloves, minced↗2
• chopped fresh basil1 tablespoon
• dried oregano↗1 teaspoon
• brown sugar, not packed down↗2 tablespoons
• salt↗1 1⁄2 teaspoons
• diced tomatoes28 ounces
• cans tomato paste↗2

  6 ounce

• dry lasagna noodles↗9 -12
• eggs, lightly beaten↗2
• part-skim ricotta cheese↗1 pint
• grated parmesan cheese1⁄2 cup
• dried parsley↗2 tablespoons
• salt↗1 teaspoon
• lb mozzarella cheese, shredded↗1
• tablespoons grated parmesan cheese2

Step-by-step instructions

1. 1

   In a skillet, brown ground beef, onions and garlic; drain fat.

2. 2

   Stir in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomatoes paste. Simmer for 30-40 minutes.

3. 3

   Preheat oven to 375°F (190°C). Bring large pot of salted water to a boil. Add lasagna noodles and cook for 5-8 minutes, or until al dente; drain.

4. 4

   In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.

5. 5

   Layer 1/3 of noodles (3-4) in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 of ricotta mixture, 1/2 of mozzarella and 1/3 of sauce. Repeat. Top with remaining noodles and sauce. Sprinkle with 2 tablespoons Parmesan.

6. 6

   Bake for 30 minutes. Let stand 10 minutes before serving.