4 tbsp. olive or vegetable oil
1 1/2 c. chopped onion
1 tbsp. finely chopped garlic
1 1/2 lb. ground chuck
1 tsp. oregano leaves
1 tsp. basil leaves
1 bay leaf
2 tsp. sugar
Salt
1/2 tsp. pepper
2 cans (28 oz.) pear shaped tomatoes
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 c. water
2 lb. ricotta
1 egg
1/2 c. chopped parsley
1 1/2 pkg. (8 oz.) Mozzarella
8 tbsp. grated Parmesan or Romano cheese
1 lb. Lasagne

In 6 quart Dutch oven, heat oil and add onion and garlic. Saute over medium heat. Add meat and cook over medium heat until meat loses red color. Break up large clumps of meat. Stir in oregano, basil, bay leaf, sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Put tomatoes through blender and add to meat mixture, also tomato sauce, tomato paste and water. Heat to boiling, reduce heat and simmer uncovered 45-60 minutes stirring occasionally.

Meanwhile, make ricotta filling. In large bowl, combine ricotta, egg, 1 1 1/4 teaspoon salt and 1/4 teaspoon pepper. Beat with spoon until smooth. Stir in parsley. 1 package Mozzarella diced and 4 tablespoons grated Parmesan set aside.

In large kettle, bring 6 quarts water to boil, add 2 tablespoons salt, add lasagna noodles 1 at a time. Boil for 5 minutes, drain in colander. Preheat oven to 350 degrees. Lightly grease 2 (7 x 11 x 2 inch) baking pans. Spoon a little sauce into the bottom of each pan. Layer noodles, cheese mixture, sauce in dishes and sprinkle with remaining grated cheese and top with 1/2 package of Mozzarella cheese. Bake 45 - 50 minutes until bubbly. Remove from oven and let rest 5 minutes. To make cutting easier, cut each pan into 8 squares.