American Lasagna Recipe

• 1-1/2 Pounds lean ground beef
• 1 Onion, chopped
• 2 Cloves garlic, minced
• 1 tbsp Chopped fresh basil
• 1 tsp Dried oregano
• 2 tbsp Brown sugar
• 1-1/2 tsp 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 tbsp Dried parsley
• 1 tsp Salt
• 1 Pound mozzarella cheese, shredded
• 2 tsp 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, drain.
• Lay noodles flat on towels, and blot dry.
• In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 tsp 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.
• American Lasagna is ready.