3/4 lb. wide lasagna noodles
4 tbsp. olive oil
4 cloves garlic, minced
1 lg. onion, chopped
1 lb. lean ground beef
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary
2 tbsp. fresh parsley, minced
2 (6 oz.) cans tomato paste
1 1/2 c. hot water
2 eggs, beaten
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese, thinly sliced
1/4 c. Parmesan cheese, grated

Cook noodles in salted water about 15 minutes. Drain and rinse in cold water. Heat olive oil and cook garlic and onion until soft. Add beef and seasonings and cook until crumbly. Add tomato paste and hot water. Simmer 5 minutes. Set aside. Blend beaten eggs with Ricotta cheese in small bowl. In a 9 x 13 x 2 inch baking dish, put a thin layer of the meat sauce, 1/2 of the noodles, all of the cheese-egg mixture and 1/2 of the Mozzarella cheese. Repeat with 1/2 of the remaining meat sauce, the rest of the noodles, remainder of sauce and Mozzarella. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes, covered with foil loosely. Let cool 10 minutes before serving. Yield: 8 servings.