Better With Fresh Tomatoes
1 kg. lean ground beef, uncooked
12 lasagna noodles
1 can tomatoes, diced
2 cans tomato paste
2 beaten eggs
500 gr. of mozzarella cheese, shredded
1 cup of ricotta cheese
1/2 cup of grated Parmesan cheese
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh basil, chopped
1 tsp of oregano
2 tablespoons dried parsley
2 tablespoons of brown sugar
2 teaspoons salt
In a skillet with butter, brown the onion, add the ground beef and garlic, over medium heat. Then, drain fat and mix in diced tomatoes and tomato paste, basil, oregano, brown sugar, 1 1/2 teaspoons salt.
Simmer for 35 to 45 minutes, stirring occasionally. 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 and lay noodles flat on paper towels to take extra water away.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
On the meantime, preheat oven to 180 degrees C. Layer 1/3 of the lasagna noodles in the bottom of a baking dish, previously greased with butter. 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 for 30 minutes, same heat. Let stand 10 minutes before cutting and serving.