1 1/2 lb. lean beef
3/4 c. chopped onion
1 clove garlic
2 lb. can tomatoes
1-2 cans (15 oz.) tomato sauce
2 tbsp. sugar
2 1/2 tsp. salt & pepper to taste
1 tsp. basil leaves
3 c. (2, 12 oz. cartons) ricotta cheese
2 bay leaves
1 c. Parmesan cheese
3 tbsp. parsley flakes
2 tsp. oregano
1 pkg. (8 oz.) lasagna noodles
2 lb. mozzarella cheese
2 eggs
Small pkg. pork ribs sauteed in olive oil

Saute pork ribs in olive oil and remove bones and fat. Cook and stir ground beef, onion and garlic in saucepan until brown. Drain off grease. Add tomatoes, tomato sauce, 2 tablespoons parsley, sugar, 1 teaspoon salt and basil, 2 bay leaves and 1 1/2 teaspoons oregano. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered 1-2 hours until consistency of spaghetti sauce.

Heat oven to 350 degrees. Mix ricotta cheese, 1 1/2 cups Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoon salt, oregano and 2 eggs. Reserve 1/2 cup meat mixture for this top layer.

In ungreased baking pan layer 1/3 each of noodles, sauce, mozzarella and ricotta cheese mixture. Spread rest of meat sauce on top. Then thin layer of mozzarella cheese. Sprinkle with 1/2 cup of Parmesan cheese. Bake uncovered 45 minutes.