1 lb. ground beef
1 sm. onion, diced
1 (28 oz.) can whole tomatoes
1 (12 oz.) can tomato paste
1 tbsp. sugar
1 1/2 tsp. salt and pepper to taste
1/2 tsp. oregano, crushed
1/2 tsp. thyme, crushed
1/2 tsp. crushed red pepper
1/4 tsp. garlic salt
1 bay leaf
2/3 (16 oz.) pkg. lasagne noodles
2 eggs
1 (15 oz.) container Ricotta cheese
1 (16 oz.) pkg. Mozzarella, diced

Mix ground beef, onion, salt and pepper in a frying pan and cook until lightly browned. Drain off fat. Then put meat mixture into a 2 quart (non-reactive) saucepan. Add tomatoes, tomato paste, sugar and the rest of the herbs and spices. Bring to boil and lower to simmer until ready to use.

Meanwhile cook noodles until done and then let sit in cold water until ready to use.

Mix Ricotta and egg together in small bowl and set aside.

When sauce is done take a lasagne pan and begin layering with a light layer of sauce, then a layer of noodles, Ricotta and Mozzarella, then more sauce and more noodles. Continue until sauce and cheese have been used up, ending with sauce and topped with Mozzarella.

Bake for 1 hour at 350 degrees. Take pan out of oven and allow to stand for 10 to 15 minutes. Then cut into squares and serve.