Serves 8

     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 (tender enough but still firmly), 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. Before serving let stand 10 minutes.