|Olive oil||2 Tablespoon (Progresso)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Ground beef||1 1⁄2 Pound|
|Canned crushed tomatoes||56 Ounce (2 Cans, 28 Ounces Each Progresso)|
|Canned tomato paste||6 Ounce (1 Can Progresso)|
|Water||1⁄2 Cup (8 tbs)|
|Oregano leaves||5 Teaspoon, crushed|
|Salt||3 Teaspoon, divided|
|Ground black pepper||1⁄4 Teaspoon, divided|
|Ricotta cheese||30 Ounce (2 Containers, 15 Ounces Each)|
|Lasagna||16 Ounce (1 Package)|
|Mozzarella cheese||1 Pound, sliced|
|Grated parmesan cheese||6 Tablespoon, divided (Progresso)|
In a large skillet heat olive oil until hot.
Add onion and garlic.
Saute until tender, about 5 minutes.
Cook and stir until brown, about 5 minutes.
Pour off excess fat.
Stir in crushed tomatoes, tomato paste, water, oregano, 2 teaspoons of the salt and % teaspoon of the black pepper.
Bring to a boil.
Reduce heat and simmer, uncovered, until thickened, 15 to 20 minutes, stirring frequently.
Preheat oven to 350° F.
In a medium bowl lightly beat eggs.
Mix in ricotta cheese, remaining 1 teaspoon salt and 1/8 teaspoon black pepper.
Cook lasagne according to package directions until just tender; drain.
In a 13-x 9-x 2-inch baking pan spoon about one-quarter of the sauce (2 cups).
Cover with one-third of the lasagne, one-half of the ricotta mixture and one-third of the mozzarella.
Sprinkle with 2 tablespoons of the Parmesan cheese; repeal.
Cover with a final layer of lasagne and a thin coating of the sauce.
Cover and bake until hot and bubbly, about 1 hour.
Uncover; top with remaining mozzarella and 2 tablespoons Parmesan cheese.
Bake, uncovered, until cheese is melted, about 5 minutes.
Remove from oven and let stand 10 minutes before serving.