Chop 1 large peeled onion. Mince 2 cloves of garlic. Rough chop 1 tbsp fresh basil. Heat 1 ½ lb medium ground beef. Keep stirring till the color changes. Add onion and garlic. Mix till the excess fat and moisture. Evaporates. Blend in basil, 1 tsp dried oregano, 2 tsp brown sugar and 1 ½ tsp salt. Add two 6oz cans of tomato paste and a 29oz can of diced tomato. Mix and simmer for about 40 min. Keep aside. Boil a 12 lasagna in a pot of water. Cook for 5 to 8 minutes till they turn al dente. Drain the water. Add 2 eggs to a medium bowl and beat lightly. Add 1 pint of ricotta cheese to a separate bowl, ½ cup grated Parmesan cheese, 2 tbsp dried parsley, and1 tsp salt. Mix it all together. Preheat the oven to 375oF. Take a long rectangular lasagna bowl and spread some tomato paste. Sprinkle grated Parmesan. Place 4 lasagna lengthwise and cover with egg and cheese spread. Sprinkle half lb grated mozzarella. Add two more layers of tomato, lasagna, ricotta and mozzarella. Cover and seal the bowl with aluminum foil sprayed with non-stick vegetable oil and bake for 1 hour. Remove the foil and bake again till the top is golden brown (about 15 minutes). Take out and let cool before cutting. Sprinkle with Parmesan, Serve. Keeps for 2 days.
