1 package oven-ready lasagna noodles
1 to 1 ½ pounds ground beef
1 cup chopped onion
1 28-ounce can tomatoes (undrained)
2 6-ounce cans tomato paste
2 teaspoons sugar
2 ½ teaspoons dried basil
¼ teaspoon pepper
1 container (15 ounce) ricotta cheese
1 egg, beaten
1 tablespoon parsley flakes
1/2 teaspoon salt
¾ cup grated parmesan cheese
4 cups shredded mozzarella cheese
Cook ground beef and onion, drain. Stir in tomatoes (undrained), tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes. In a small bowl blend ricotta, egg, parsley, parmesan cheese and ½ teaspoon salt. Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers twice more. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 40 minutes covered and 20 minutes uncovered. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.