Ingredients

• 1.5 pounds lean ground beef
• 1 onion , chopped
• 2 cloves garlic , minced
• 1 , 29 ounce
• 2 , 6 ounce
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh basil
• 2.5 teaspoons salt , divided
• 1 teaspoon dried oregano
• 12 drys lasagna noodles
• 1 pint part-skim ricotta cheese
• 0.5 cups grated Parmesan cheese
• 2 large eggs , beaten
• 2 tablespoons dried parsley
• 1 pound mozzarella cheese , shredded
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir ground beef, onion, and garlic in a large skillet over medium heat for 5 minutes; drain fat.
3. 3 Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Simmer meat sauce, stirring occasionally, for 30 to 45 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Lay noodles flat on towels; blot dry.
6. 6 Mix together ricotta, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a medium bowl.
7. 7 Layer 1/3 of the noodles in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the ricotta mixture.
8. 8 Cover the ricotta mixture with 1/2 of the mozzarella cheese, and 1/3 of the meat sauce.
9. 9 Repeat. Top with remaining noodles and meat sauce. Sprinkle 2 tablespoons Parmesan cheese over the top.
10. 10 Bake in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.
11. 11 Enjoy!

Nutrition per serving