1 lb ground beef
1 small onion
1/2 jar favorite spaghetti sauce
10 lasagna noodles
3 boiled eggs, sliced
1/4 cup green olives. sliced, with pits removed
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan
1/2 tsp.thyme
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. basil
1 tsp. fennel seeds
1 tsp. parsley
1 tsp. sugar (do not use if sauce is sweet)
1 clove of garlic, crushed
salt and pepper, to taste

Meat Sauce:

In a Dutch oven, fry ground beef halfway. Add onions, garlic, salt, and pepper. Continue to cook beef until browned. Lower heat to simmer. Add spaghetti sauce, olives, thyme, oregano, marjoram, basil, fennel, and sugar. Simmer for 1 hour.

Preheat oven to 350°F.

Boil lasagna noodles in salted water for two-thirds of recommended time (noodles should be slightly uncooked).

To assemble:

In an 8x8-inch baking dish, layer 1/2 of meat sauce evenly at the bottom. Sprinkle 1/2 of grated Parmesan cheese. Assemble 1/2 of noodles slightly overlapping in the same direction.

Layer 1/2 of mzzerella cheese. Add sliced egg evenly over mozzarella. Add remaining meat sauce. Sprinkle remaining Parmesan cheese. Layer remaining noodles in opposite direction. Layer remaining mozzarella.

Sprinkle parsley over mozzarella cheese.

Cover with greased foil. Cook for 25 minutes, covered. Uncover, and cook additional 25 minutes. Let stand 10 minutes.

Enjoy!

Allow to cool completely before storing leftovers

Submitted by: Kristina