1. In a skillet, brown ground beef, onions and garlic; drain fat. 2. Stir in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomatoes paste. Simmer for 30-40 minutes. 3. Preheat oven to 375°F (190°C). Bring large pot of salted water to a boil. Add lasagna noodles and cook for 5-8 minutes, or until al dente; drain. 4. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt. 5. Layer 1/3 of noodles (3-4) in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 of ricotta mixture, 1/2 of mozzarella and 1/3 of sauce. Repeat. Top with remaining noodles and sauce. Sprinkle with 2 tablespoons Parmesan. 6. Bake for 30 minutes. Let stand 10 minutes before serving. ---------------------------------------------------------------------------
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