1 lb. hamburger meat
1/2 c. onions, chopped
1 garlic clove
1 (16 oz.) can stewed tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. dried basil, crushed
8 oz. lasagna noodles
1 1/2 tsp. salt
1 tbsp. vegetable oil
2 eggs
2 1/2 c. low fat ricotta cheese
3/4 c. grated Parmesan cheese
2/ tbsp. parsley, dried
1/2 tsp. pepper
1 lb. low-fat Mozzarella cheese

Preheat oven to 375 degrees. Cook meat, onions, and garlic in large skillet. Drain fat. Stir in tomatoes, tomato sauce, tomato paste and basil. Cover, simmer 15 minutes, stirring often. Cook noodles in 1/2 teaspoon salt, oil and water. Beat eggs in large bowl. Add ricotta, 1/2 cup Parmesan, parsley, 1 teaspoon salt and pepper. Mix well. Layer half of the noodles in 13 x 9 x 2 inch baking dish. Spread half of the ricotta filling and half of the Mozzarella and sauce. Sprinkle remaining Parmesan cheese on top. Bake 30 to 35 minutes or until heated through. Let stand briefly before cutting or serving. Serves 8.