Meat Lasagna

For those who love lasagna, it's hard to deny just how satisfying this version of meat lasagna really is. This Italian staple is definitely a family favorite. The best part is that it's not every bit as good the next day -- it's better. So use your noodles and try this gourmet casserole. INGREDIENTS 2 (14.5 oz.) cans diced tomatoes, undrained 1 (8 oz.) can tomato sauce 1 cup water 1 (6 oz.) can tomato paste 1 medium onion, chopped 1 garlic clove, minced 1 tbsp. dried basil 4 tsp. dried parsley flakes 2 tsp. sugar Garlic salt to taste 8 uncooked lasagna noodles 24 cooked meatballs 1 egg 1 cup ricotta cheese 2 cups shredded mozzarella cheese 3/4 cup grated Parmesan cheese METHODS/STEPS In a large saucepan, combine the first 10 ingredients (through garlic salt). Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting. ADDITIONAL TIPS Prep time 30 min Cook time 50 min Ready in 1 hr 20 min