1 lb. pkg. lasagne wide noodles
1 lb. ricotta cheese
1 egg
1 lb. mozzarella cheese, thinly sliced
1 c. grated Parmesan cheese

MEAT SAUCE:

3 tbsp. olive oil
1 c. chopped onions
1 lg. clove garlic, crushed
1 lb. ground beef
2 tsp. salt
2 (1 lb.) cans tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3/4 c. water
1/2 tsp. basil
1/2 tsp. oregano
1 tsp. sugar
1 tbsp. dried parsley flakes

Heat 2 tablespoons oil in Dutch oven or heavy saucepan; saute onions and garlic for 5 minutes. Stir in beef. Cook over medium heat until browned. Add salt, tomatoes, tomato sauce, tomato paste, water, basil, oregano, sugar and parsley flakes. Bring sauce to boil and simmer for 45 minutes.

Meanwhile, cook lasagne according to package directions. Add remaining oil while cooking lasagne to prevent it from sticking. Drain, rinse, cool.

In bowl blend ricotta cheese and egg. Preheat oven to 375 degrees. Grease 13 x 9 1/2 x 2 inch baking pan. In pan arrange alternate layers of sauce, lasagne, ricotta cheese and mozzarella cheese, finishing with sauce. Sprinkle with Parmesan cheese. Bake in preheated oven for 35 minutes. Let stand for 10 minutes before serving.