American Lasagna

In a skillet over medium heat brown ground beef onion and garlic for 5 minutes; 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.