| • | In a skillet all over normal heat, brownish ground beef, onion and garlic; drain fat.
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| • | Mix in basil, oregano, brownish sugar, 1-1/2 teaspoons salt, diced tomatoes and tomato paste.
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| • | Simmer for 30 to 45 minutes, stirring occasionally.
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| • | Preheat oven to 375 degree F (190 degree C).
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| • | Bring a large pot of lightly salted water to a boil.
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| • | Add lasagna noodles, and cook for 5 to 8 minutes, drain.
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| • | Lay noodles flat on towels, and blot dry.
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| • | In a normal bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 tablespoon salt.
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| • | Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish.
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| • | Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce.
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| • | Repeat. Top with left over noodles and sauce.
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| • | Sprinkle more Parmesan cheese all over the top.
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| • | Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
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| • | American Lasagna is ready.
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