Beef Lasagna
(Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.)

1 1/2 pounds hamburger
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 (28 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

Brown hamburger, onion, and garlic over medium heat. Drain fat. Mix in basil, oregano, brown sugar, 1 1/5 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30 to 45 minutes.
Cook noodles according to package directions. Place in a colander, and rinse in cold water. Lay out on paper towels, and blot dry. Combine eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt. Spread 1 cup sauce in the bottom of a 9 x 13 inch pan. Layer with 1/3 noodles, 1/2 ricotta mixture, 1/2 mozzarella cheese, and 1/3 tomato sauce. Repeat. Top with remaining noodles and sauce. Spread additional Parmesan cheese over the top. At this point, the lasagna can be baked at 375 degrees F (190 degrees C) for 30 minutes, or it can be covered and refrigerated for up to two days. If it has been refrigerated, bake it for 45 minutes. Let stand after baking for 10 minutes before serving. Makes 6 - 8 servings