8 oz. lasagna noodles
1 lb. ground chuck
1/2 c. seasoned bread crumbs
1 onion
2 cloves garlic
2 cans (6 oz. each) Hunt's tomato paste (or 1 jar spaghetti sauce)
1 1/2 c. water
1 tbsp. minced parsley
2 tsp. salt
1/2 tsp. basil
8 oz. Ricotta or cottage cheese
3 eggs
3/4 lb. Mozzarella cheese
1/4 c. grated Parmesan cheese

Cook noodles as directed on package and drain. Make large meatballs with ground chuck, crumbs, chopped onion and garlic. Cook in sauce made with tomato paste and spices. Add "a little" 1 tablespoon sugar to sauce and simmer at least 20-30 minutes. Meanwhile, blend Ricotta and eggs.

In 9x13 baking dish spread thin layer sauce, layer noodles, top with Ricotta mixture and half of Mozzarella. Mash meatballs, lay out more noodles, spread with meatballs, sprinkle Parmesan cheese, another layer noodles and Ricotta; end with noodles. Sprinkle with sauce and cheese.

Bake at 350 degrees 30 minutes. Let stand 10 minutes before cutting. Serves 8.