1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter, melted
1 lb. ground beef
1 can tomatoes, sieved
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 (10 oz.) pkg. lasagna noodles
2 eggs
3 c. ricotta or cottage cheese
1 c. grated Parmesan cheese
1 lb. Mozzarella cheese, shredded
1 1/2 c. water
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1 tsp. oregano
1/4 tsp. chili powder
1 bay leaf
1 tsp. parsley flakes

Saute onion and garlic in melted butter. Add beef and stir until brown. Add tomato paste, tomato sauce, water, salt, pepper, basil, oregano, chili powder, bay leaf, and parsley flakes. Simmer, covered, over low heat for 1 1/2 hours. Stir occasionally. About 30 minutes before sauce is done, cook the lasagna noodles according to package directions. Drain. Beat eggs and combine with ricotta cheese.

In a 13 x 9 x 2 inch casserole dish, alternately cheese mixture, grated Parmesan cheese, and Mozzarella cheese. Bake at 375 degrees for 30 minutes. Let stand for 15 minutes before serving. Yields 8-10 servings.