| 1 1/2 pounds | Lean ground beef |
| 1 | Onion, chopped |
| 2 cloves | Garlic, minced |
| 1 tablespoon | Chopped fresh basil |
| 1 teaspoon | Dried oregano |
| 2 tablespoons | Brown sugar |
| 1 1/2 teaspoons | Salt |
| 1 (29 ounce) can | Diced tomatoes |
| 2 (6 ounce) cans | Tomato paste |
| 12 | Dry lasagna noodles |
| 2 | Eggs, beaten |
| 1 pint | Part-skim ricotta cheese |
| 1/2 cup | Grated Parmesan cheese |
| 2 tablespoons | Dried parsley |
| 1 teaspoon | Salt |
| 1 pound | Mozzarella cheese, shredded |
| 2 tablespoons | Grated Parmesan cheese |
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). 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 cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 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.
Can be prepared and refrigerated overnight.