Lasagna

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 lb. ground beef
• 32 ounces tomato sauce
• 12 ounces tomato paste
• 1 ½ cups water
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon rosemary leaves
• 1 teaspoon Italian seasoning
• 1 tablespoon sugar
• 1 lb. Ricotta
• 1 lb. Mozzarella cheese, shredded
• 1 teaspoon parsley, chopped
• 3 eggs

Cook onions and garlic in hot oil until tender but not brown.  Add meat and brown lightly.  Add next nine ingredients and simmer, uncovered, for about 2 1/2 hours.  Stir occasionally.

Cheese Filling:
Beat eggs, ricotta, mozzarella cheese and parley.  Mix well.  Set aside.

Casserole:
Cook lasagna noodles 10 to 15 minutes.  Drain well.  Line an 11-3/4 by 7-1/2 by 1-3/4 inch baking dish with noodles, layer meat sauce and cheese filling.  Layer until dish is filled.  Last layer should be sauce and 1/2 cup Parmesan sprinkled on top.  Bake at 350° for 45 minutes to an hour.  Let cool slightly before serving.