8 oz. lasagne noodles
1 lb. ground beef
1 onion, chopped
1/4 tsp. garlic powder
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 c. water
1 tsp. parsley flakes
2 tsp. salt
1/2 tsp. basil
1/2 tsp. rosemary
1/2 tsp. oregano
1 tbsp. brown sugar
8 oz. ricotta or cottage cheese
2 eggs, beaten
3/4 lb. Mozzarella cheese, sliced
1/4 c. grated Parmesan cheese

Cook noodles according to package directions; drain. In skillet brown ground beef with onion and garlic; pour off fat.

In large saucepan combine tomato sauce, tomato paste, water, parsley, salt, rosemary, oregano and brown sugar. Pour ground beef, onions and garlic into the saucepan. Simmer 10 minutes or longer if desired.

Meanwhile, blend ricotta and eggs. In 13"x9"x2" baking dish spread thin layer of meat sauce; top with half the noodles, all the ricotta mixture and half the Mozzarella. Cover Mozzarella with half the remaining meat sauce and all remaining noodles. Top with remaining meat sauce and Mozzarella. Sprinkle with Parmesan. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before cutting. Makes 8 servings.