This simple lasagna recipe has a nice variety of flavors and would go very well with a fresh green salad.
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Heat 2 tablespoons of olive oil in a large skillet set over medium high heat.
Add the garlic and onion and cook for 1-2 minutes, being careful not to crisp the garlic.
Add the ground beef and cook, stirring occasionally, until beef is browned. About 6-8 minutes.
Add the whole tomatoes, spaghetti sauce, basil, 1 teaspoon parsley, oregano, sugar, 1 teaspoon salt and some fresh ground black pepper
Simmer uncovered for 45 minutes to an hour.
Meanwhile, put a large pot of water to boil over high heat.
Add the remaining 1 tablespoon of olive oil and 1 teaspoon of salt.
Add the lasagna noodles and cook according to package directions.
Once cooked, plunge noodles into cold water and set aside.
In a small bowl, combine the ricotta and parmesan cheeses. Using a fork, mix in the egg. Add the remaining 1/2 teaspoon dried parsley, and mix until well combined. Set aside.
Preheat the oven to 350ºF.
To assemble the lasagna, first spoon out a small amount of sauce and spread it evenly over the bottom of a 9 x 13 inch baking pan.
Lay out one layer of noodles, over the sauce in the baking pan, then ladle over a layer of meat sauce.
Add another layer of noodles, then evenly spread all of the ricotta cheese mixture and top with another layer of noodles.
Finally, continue layering sauce and noodles until you have used up all of the lasagna noodles, ending with a layer of sauce.
Top the lasagna with an even layer of the shredded cheese.
Cover with aluminium foil.
Transfer to the oven and bake for 30-45 minutes.
Remove the foil and then continue baking, uncovered, for another 15 minutes.
Allow lasagna to sit for 5 minutes before serving.