8 uncooked lasagna noodles
30 small meatballs, cooked
2 cans diced tomatoes, undrained
2 cans tomato sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 ½ cup water
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 tsp dried parsley flakes
2 tsp sugar
Salt to taste
In a large saucepan, sauté the onion, minced garlic, diced tomatoes and tomato sauce. Add water, basil, parsley and salt to taste. Bring to a boil and then reduce heat. Cover and simmer for 20 minutes.
Once you turn the heat off, add the 2 teaspoons of sugar. On the meantime, cook the lasagna noodles according to package directions and drain.
Crumble meatballs into the sauce.
Combine the egg and ricotta cheese in a small bowl. Spread 1 cup of the meat sauce into a greased baking dish. Layer with half of the noodles, meat sauce, ricotta mixture, mozzarella cheese and Parmesan cheese. Repeat layers.
Cover and bake at 175 degrees C for 45 minutes. Uncover and bake 5-10 minutes longer or until golden brown.
Let stand for 15 minutes before cutting and serving.